Most holiday spreads have one dish of brilliantly colored sweet potatoes, topped with a little sugary spice or a sprinkling of candied nuts. Although they’re originally from the Southern states, sweet potatoes have become increasingly popular throughout the country. Some like to chop them up and boil them, while others wrap them in foil and stick them in the oven until a syrupy juice is released and then slowly caramelizes. While many of us Northern folk are quite familiar with pumpkin pie, a slight variation is the sweet potato pie. It has a softer consistency and a greater depth of flavor. It’s also a good gift at holiday events and it can be served as a side dish or for dessert.
The beautiful thing about a pie is that it can’t be eaten alone. It forces people to congregate, with forks in hand. And no pie is complete without a dollop of whipped cream, (which can be made with a touch of vanilla extract and a tablespoon of sugar) and used however you see fit.
Sweet potatoes have a dirty little secret that few are aware of. Their name is misleading and their appearance, slightly ambiguous. A sweet potato is in fact, not a member of the potato family. Nor is it a yam. This tropical tuber grows on the vine of a plant that is more closely related to morning glories. I don’t know where they get off calling it a potato, adding to a sea of agricultural misnomers and falsities. My Texan girlfriend says sweet potatoes are good for the soul, and around the holidays, our souls can all use a little nourishment. So go ahead, get yo’self some sweet potatoes and make ‘em into a pretty little pie.
Sweet Potato Pie
Makes six hearty pieces of pie
4 sweet potatoes
2 eggs, beaten
1 1/2 cup milk
4 tablespoons butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 frozen 9-inch pie crust
Preheat oven to 400 degrees. Poke a series of holes in the potatoes with a fork and then wrap them in aluminum foil. Place them on a buttered baking sheet in the oven until the potatoes get soft (25 minutes). Remove potatoes from oven, let them cool and then peel and mash. Mix with the eggs, milk, butter, sugar and spices. Once you’ve got a smooth and uniform consistency, transfer the mixture into a nine-inch piecrust. Bake for 35-40 minutes. Let cool. Serve.
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