Thursday, November 10, 2011

Daddy's Favorite Sweet Potato Pie

 This recipe is fairly simple, but time consuming. To cheat (which I sometimes do) I either used 1 large can of sweet potatoes, or microwave the fresh taters till soft. The crust is truly something special, and is probably Daddy's favorite part.  Serve with a huge dollop of homemade whipped cream!

This is what it looks like (sans the cranberry stuff on top)

Sweet Potato Filling
2 large sweet potatoes
2/3 cup brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon pumpkin pie seasoning (or less depending on flavor preference) 
2 tablespoons dark molasses
3 large eggs
1 cup whipping cream

1 refrigerated pie crust, softened as directed on box
1 cup crushed gingersnaps (about 20)
1/2 cup pecans, coarsely ground
1/4 cup powdered sugar
2 tablespoons butter, melted


1. Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain. 
2. Turn oven temperature down to 350°F. 3 Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.  
3. Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 60 minutes or until filling is set.  
4. Remove from oven and let cool completely on cooling rack, about 3 hours.

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