Edna Lewis Sweet Potato Pie Recipe
Hey there, fellow cooking enthusiasts! My name is Ava Moore and I’m excited to share with you my favorite recipe for sweet potato pie. This recipe has been passed down from my grandmother and it’s been a staple in my family for generations. I’ve made a few adjustments to the original recipe to make it even tastier, and I’m thrilled to share it with you today. So let’s get started!
Interesting Facts About Edna Lewis Sweet Potato Pie
- Sweet potato pie is a traditional Southern dessert that originated during the time of slavery.
- Edna Lewis, a renowned African American chef, is credited with popularizing sweet potato pie in the United States.
- Sweet potatoes are high in vitamin A, vitamin C, and potassium, making this dessert not only delicious but also nutritious.
Ingredients
- 1 1/2 cups mashed sweet potatoes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup evaporated milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, cream together the mashed sweet potatoes and softened butter.
- Add the sugar, beaten eggs, and evaporated milk to the mixture and stir until well combined.
- Mix in the ground nutmeg, cinnamon, and vanilla extract.
- Pour the mixture into the unbaked pie crust and smooth the top with a spatula.
- Bake the sweet potato pie for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the pie to cool completely before serving.
Expert Opinion
Edna Lewis was a true pioneer in the world of Southern cuisine, and her sweet potato pie recipe is a classic. The combination of sweet potatoes and warm spices makes for a dessert that’s both comforting and indulgent. I highly recommend trying this recipe out for yourself! – Chef Marcus Samuelsson
Personal Experience
I’ve been making sweet potato pie using my grandmother’s recipe for as long as I can remember. It’s always been a crowd-pleaser at family gatherings and potlucks. However, I recently made a few tweaks to the recipe that have taken it to the next level. I started using evaporated milk instead of regular milk, which makes the filling creamier and more decadent. I also increased the amount of cinnamon and nutmeg to give the pie a more pronounced spice flavor. Trust me, these small changes make a big difference!
FAQs
What’s the difference between sweet potato pie and pumpkin pie?
While both pies are custard-based and usually spiced with cinnamon, nutmeg, and ginger, sweet potato pie tends to be denser and less sweet than pumpkin pie. Sweet potato pie is also made with mashed sweet potatoes, while pumpkin pie is made with pureed pumpkin.
Can I use canned sweet potato puree instead of fresh sweet potatoes?
Yes, you can use canned sweet potato puree in this recipe. Just make sure to use unsweetened puree and adjust the amount of sugar accordingly.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time and store it in the refrigerator for up to three days. Just make sure to let it come to room temperature before serving.
Can I freeze this pie?
Yes, you can freeze this pie for up to three months. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
What’s the best way to serve sweet potato pie?
Sweet potato pie is delicious on its own, but it’s even better topped with whipped cream or a scoop of vanilla ice cream. Enjoy!