Wednesday, December 1, 2010

Sweet Potato Pie

This year for Thanksgiving I made my usual candied sweet potatoes and they were delicious, but I made far too much... there was so much leftover. My mom had a wonderful idea... use the leftovers to make Sweet Potato Pie. Great idea!! So here is the candied sweet potato recipe and then below is how mom turned the casserole into a pie.

Rhoda's Candied Sweet Potatoes - Kicked Up!
Recipe from: Emeril Lagasse, 2002


8 Large sweet potatoes, peeled and cut into 1/8ths (I suggest using medium sized potatoes instead)
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise {I used 2 tsps vanilla extract}
2 tsps orange zest
2 tsps ground cinnamon
1/2 tsp salt
1/2 cup bourbon
1 stick butter, cut into pieces {I did not use}

Preheat oven to 375 degrees

In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return sauce to the pan.

Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.

For the pie....

Mix the potatoes until smooth. Add about 1/4 cup half and half, tsp vanilla and one egg.

For the crust....

2 3/4 cups flour
1 tsp salt
1/2 cup vegetable oil
1/2 cup milk

Mix flour and salt together. Pour milk and oil into measuring cup, but do not stir. Add all at once to flour. Stir until mixed and shape into 2 flat discs. Wrap in plastic and refrigerate 15 minutes before rolling out.

Pour potato batter into pie crust and bake for 35 to 40 minutes.