Sweet Potato Pies - Dec. 1999

[Natasha]

Has anyone made any of these? What did you think? In case you ve forgotten the various varieties in this issue, they are: Pecan-Crusted, Classic, Coconut-Rum, and w/ Hazelnut Streusel. I would like to give one of these a try - maybe next weekend.
Thanks!

[This message has been edited by Natasha (edited 10-01-2000).]

[andreajackson]

I haven't made any of these but I was just looking through that magazine the other day and thought that the pecan one looked great and would add to the flavor of the pie. Let me know if you try any of these.

[Vanessa]

SWEET POTATO PIE WITH GINGERSNAP CRUST
Makes 1 nine-inch pie
Serve as an alternative to pumpkin pie.

25 gingersnap cookies
4 tablespoons butter , melted, plus 3 tablespoons, melted and cooled
1 medium (8 ounces) sweet potato, peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/4 cup sugar
3 large eggs
1 cup condensed milk
Whipped cream (optional)

1. Heat oven to 325°. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.

2. Turn oven up to 375°. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.

3. In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.

4. Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.

[Beth Y]

I have made CL's Gingersnap Pumpkin Pie, which is the same or similar to the one above (Vanessa, is that a CL recipe?) and served it to raves at Thanksgiving. It is in my bug of T&T (tried and true) recipes now. If you want it and it is not in the recipe search, let me know.

It was in the recipe search, here it is.Gingersnap Pumpkin Pie

13/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
21/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
Cooking spray
11/2 cups fresh or canned pumpkin puree
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
1 (12-ounce) can evaporated skim milk


Preheat oven to 325`. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325` for 5 minutes; cool on a wire rack. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325` for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
Yield: 10 servings (serving size: 1 wedge).

CALORIES 295 (25% from fat); FAT 8.2g (sat 2g, mono 3.4g, poly 2.1g); PROTEIN 6.6g; CARB 50g; FIBER .60g; CHOL 36mg; IRON 3.0mg; SODIUM 195mg; CALC 189mg




[This message has been edited by Beth Y (edited 10-03-2000).]

[Vanessa]

No Beth its not a CL recipe

[MrsReber]

Okay, this may be a silly question, but I'm going to ask anyway. I've never actually had sweet potato pie, but I love sweet potatoes. My mom makes awesome sweet potatoes at Thanksgiving- she mashes them with brown sugar and butter. Now, is sweet potato pie a dessert thing? Someone had mentioned that my mom's sweet potatoes tasted just like sweet potato pie. I imagine it would be alot like a pumpkin pie? I do want to try to make one. They sound so good.

[mightyh]

They taste remarkably similar to a pumpkin pie. Very good. I've made one of these, but can't remember which one.

[Natasha]

Thanks for your input, everyone! Vanessa, thanks for your recipe, and Beth Y, thanks for posting the Gingersnap Pumpkin Pie. I am looking forward to trying one of the pies this weekend.

[Gail]

Originally posted by MrsReber:
Okay, this may be a silly question, but I'm going to ask anyway. I've never actually had sweet potato pie, but I love sweet potatoes. My mom makes awesome sweet potatoes at Thanksgiving- she mashes them with brown sugar and butter. Now, is sweet potato pie a dessert thing? Someone had mentioned that my mom's sweet potatoes tasted just like sweet potato pie. I imagine it would be alot like a pumpkin pie? I do want to try to make one. They sound so good.

I've yet to bake what I feel is The Perfect Sweet Potato Pie, but believe me, I've eaten them. And when they're good, I think they're far superior to pumpkin, which generally seems a little more bland. (Don't lynch me for that one, pumpkin pie lovers of the world. After all, it's just one opinion...) http://www.cookinglight.com/bbs/wink.gif

[Cyn]

I made the sweet potatoe pie with pecans and it was very good. Not quite the "perfect" sweet potato pie but everyone finished it up. I'll make it again this year.

[Natasha]

Well, I made the Classic Sweet Potato Pie yesterday. I thought I would start with the basic recipe first to see how we liked it, before making the variations. And everyone did like it. So thanks again, everyone. Next I will probably try one of the others, or maybe Vanessa s recipe.