Mom’s Sweet Potato Pie - Sweet Potato Chronicles

Mom's Sweet Potato Pie

It's just a few days out from Amer­i­can Thanks­giv­ing now, and I couldn't be more excited. Since I hit adult­hood (and acquired all the night­mare prep for Christ­mas), Thanks­giv­ing is the hol­i­day I look for­ward to all year. I can barely wait to watch the blow­ing up of the Macy's Thanks­giv­ing Day parade floats on Wednes­day evening (it's bet­ter than the parade itself), see all my fam­ily, watch the parade (God, let it not be too cold) and eat my body weight in my mom's tra­di­tional Thankgs­giv­ing feast (ok, let it be cold…doesn't shiv­er­ing burn calories?).

We all have our favorite part of my mom's meal (Chris…I will save not a crumb of the sausage stuff­ing for you…that will make him crazy!). For me, it's the sweet potato pie. I don't know if it's because it has been a part of our Thanks­giv­ing feasts for as long as I have or if it's just that good. What­ever the rea­son, it's always the first thing I put on my plate. It's also the thing I have three help­ings of and surely the rea­son for my post-Thanksgiving food coma. I thought for the occa­sion, Scar­lett and I would make it for you, dear readers.

Sweet Potato Pie

4 medium size sweet pota­toes, boiled and mashed
3 table­spoons of but­ter, soft­ened
1 orange, juice and tea­spoon zest
1/4 brown sugar2 table­spoons of maple syrup
1 tea­spoon ground cin­na­mon
1/8 tea­spoon salt
1 cup mini marshmallows

Method

Pre­heat oven to 350, grease four ramekins.

In a large bowl, mix sweet pota­toes but­ter, brown sugar, maple syrup, cin­na­mon and salt using a hand blender. Add orange juice and tea­spoon of zest and mix. Fill each ramekin leav­ing an inch at the top. Press mini marsh­mal­lows into the top of each ramekin. Cook in the oven for 20 to 25 min­utes, or until marsh­mal­lows are lightly browned and sweet potato bub­bles slightly.

My mom typ­i­cally makes it in a casse­role dish the size of a swim­ming pool since she's mak­ing it for the masses. I liked the idea of the ramekins and knew Scar­lett would appre­ci­ate hav­ing the mini dish all to herself.

This dish is extremely easy. I did the dif­fi­cult part–getting the recipe out of my mother. It's not like it's a Hes­ton Blu­men­thal creation. It's just the woman wouldn't be nailed down on a sin­gle mea­sure­ment. Here's how the con­ver­sa­tion went:

Me: "Mommy, how much but­ter do you use?"

Mom: "A lot."

Me: "What's a lot? I can't use a ton. This is a site about feed­ing kids healthy meals."

Mom: "Oh. Maybe you don't want my recipe."

Me: "God! How much do you put in??"

Mom: " Ok. Just say a heap­ing table­spoon per sweet potato."

Me: "So four tablespoons?"

Mom: "I guess."

Now that was just for the but­ter. You'll notice I cut that down to three tea­spoons. How­ever, if you're appar­ently try­ing to clot your family's arter­ies, feel free to use my mom's min­i­mum. There was sim­i­lar dia­log for maple syrup and cinnamon.

My mom also sug­gests adding apples. You'll want to peel and slice the apple into thin wedges and then saute the pieces for a few min­utes in, you guessed it, but­ter. You can dress the top of your dish with the apples and marsh­mal­lows. Or you could just go eat a can of lard, drive your­self to the near­est emerg and dine on some­thing out of one of their vend­ing machines. What­ever is more appe­tiz­ing to you.

Scar­lett loved press­ing the marsh­mal­lows into the top. I, on the other hand, loved eat­ing it. It was the per­fect pre­cur­sor to the most won­der­ful day.

  

Post a Comment

Your email is never shared. Required fields are marked *

*
*

Keep me up to date, sign me up for the newsletter!