I may have gone a little overboard at the farmer’s market last weekend. I came home with a large bag of apples, eggplant, squash, and several pounds sweet potatoes.
In my defense, though, it’s the first appearance of fall foods! Maybe not THE most wonderful time of the year, but certainly up there.
With all this food, I needed some good fall recipes. I found them in spades (thank you, allrecipes & pinterest!).
I decided to go for the sweet potatoes first: and I settled upon sweet potato pie.
Healthy (…kind of), delicious, and oh-so-fall. It has a similar texture to pumpkin pie, but with that great sweet potato flavor. I cheated and used store bought piecrust, which made the recipe incredibly easy to make – the hardest part was cooking the sweet potatoes.
2 medium sweet potatoes
1/2 cup melted butter
1/2 cup each brown sugar, white sugar
1/2 cup evaporated milk
1/2 tsp each ground nutmeg, cinnamon
1/4 tsp ginger
1 tbsp flour
1 tsp vanilla
1. Preheat oven to 400 degrees. Prick sweet potatoes & bake for 45-50 minutes, or until tender (alternatively, you can boil them for 45 minutes, but I think baking them preserves the taste better. Remove from oven and rinse with cold water to remove skin. Mash in large bowl. Lower oven temperature to 350 degrees.
2. Beat butter into mashed sweet potatoes (I used a hand mixer, which helped considerably). Mix in sugar, evaporated milk, eggs, spices, and vanilla. Beat until creamy. Stir in flour to thicken. Pour filling into pie crust.
3. Bake for 55-60 minutes (don’t forget to lower it to 350 degrees), until knife inserted comes out cleanly. Cool on counter for half hour, then in fridge for 3 hours.
Don’t neglect that last step – I cooled it for a half hour and cheated, and I was disappointed until I had a piece later (…for breakfast. It was a perfect breakfast). The flavor & texture improves a ton once it’s chilled completely.
Once you’ve restrained yourself until it cooled all the way…add some whipped cream on top and dig in!