Thanksgiving Recipes - Sweet-Potato Pie

by Slashfood Editor, Posted Nov 10th 2009 @ 8:45AM

Sweet potato pie saves vegetables for dessert. The fall bounty never tasted so sweet with this version aromatically spiced with ginger, cloves, nutmeg, cinnamon and dark rum.

Get the recipe to this classic along with many others after the jump.

Sweet-Potato Pie
Provided by Grocery Shopping Network

1 1/2 lbs sweet potatoes (3 to 4 potatoes, 2 cups pulp)
3/4 cup packed dark-brown sugar
1 large egg plus
4 large egg whites or 3/4 cup egg substitute
1 cup evaporated skim milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp grated nutmeg (3 passes on a grater)
2 tbsp dark rum
1 tsp vanilla extract
1 9-inch prebaked Reduced-Fat Pie Shell

Preheat the oven to 400 F. Scrub the sweet potatoes and put them in a baking dish. Roast until very soft, about 40 minutes. Remove the pan from the oven and reduce the heat to 350 F. (You can roast the sweet potatoes up to 2 days ahead.) When the sweet potatoes are cool enough to handle, peel them and puree the flesh in a food processor. (Alternatively, you can mash them with a potato masher and stir in the remaining ingredients by hand.) You should have 2 cups.

Add the sugar and the eggs or egg substitute and process until smooth. Add the milk, cinnamon, ginger, cloves, nutmeg, rum, and vanilla, and process to mix. Spoon the filling into the pie shell.

Bake until the filling is set, 20 to 30 minutes. Transfer to a wire rack to cool. Cut into 8 or 10 wedges to serve.

Find more Thanksgiving pie recipes at KitchenDaily.

Filed Under: Holidays
Tags: dessert, fall, grocery shopping network, sweet potato pie, thanksgiving, thanksgiving recipes