I think just about every truly Southern woman has a special thang she cooks around the holiday times, a "braggin' pie" or something like that. Being a purely Southern lady myself I love to be in the kitchen, too. Well, today, with plenty of time between now and Christmas, I want to share my Sweet Potato Pie recipe. I finally got this sucker dang near exactly how I want it. I'd love to sell it to Sara Lee and retire, but I'm afraid they'd forget to put the love in there, so I'ma give it to y'all instead! Enjoy!
Betsy's Sweet Potato Pie:
Crust:
ginger snap cookies & walnuts (I put em in a clean smooth cotton cloth and smash em with my "kitchen claw hammer"-I don't have a food processor),
Pensacola Bay Brewery Blackbeard Stout (just til the cookies are slightly moist),
just enough butter to hold the crumbles together.
Smash that into your pie tins about a quarter inch thick
Filling:
mash baked sweet potatoes til they're super smooth (about 3 taters per pie. Again, I don't use power tools, so I whisk them taters til my triceps burn),
dark brown sugar (I don't measure I taste. It's probably about a cup),
salted butter (bout half a stick),
teaspoon or more of vanilla,
cinnamon & nutmeg (A lot. Probably a couple tablespoons of cinnamon and half as much nutmeg -taste it)
salt (the salt is the secret, now. add the salt last and you need just enough to bring out the nutmeg a lil bit.)
wip 3 eggs and fold those in
Topping:
marshmallows & walnuts
Assemble the pies and bake at 350 about 45 minutes or so while you stir this awesome glaze:
Glaze:
Reduce 12 oz Blackbeard Stout, 1/2 c honey, 1/2 c black coffee, 4 oz unsweetened dark chocolate, about 1 1/2-2c dark brown sugar, 2 tbs vanilla in a saucepot until it becomes caramelized and looks like black molasses.
This makes enough glaze to drizzle on your pies after they cook and have extra to keep in the fridge in a glass jelly jar for a week or so to drizzle in your coffee, icecream, punkin pie, and believe it or not, glaze a ham. It's soooo good. It makes anything taste better.
Serve this pie hot with a cold stout, or cold with a black coffee. Perfect!
Merry Christmas!!
Betsy's Sweet Potato Pie:
Crust:
ginger snap cookies & walnuts (I put em in a clean smooth cotton cloth and smash em with my "kitchen claw hammer"-I don't have a food processor),
Pensacola Bay Brewery Blackbeard Stout (just til the cookies are slightly moist),
just enough butter to hold the crumbles together.
Smash that into your pie tins about a quarter inch thick
Filling:
mash baked sweet potatoes til they're super smooth (about 3 taters per pie. Again, I don't use power tools, so I whisk them taters til my triceps burn),
dark brown sugar (I don't measure I taste. It's probably about a cup),
salted butter (bout half a stick),
teaspoon or more of vanilla,
cinnamon & nutmeg (A lot. Probably a couple tablespoons of cinnamon and half as much nutmeg -taste it)
salt (the salt is the secret, now. add the salt last and you need just enough to bring out the nutmeg a lil bit.)
wip 3 eggs and fold those in
Topping:
marshmallows & walnuts
Assemble the pies and bake at 350 about 45 minutes or so while you stir this awesome glaze:
Glaze:
Reduce 12 oz Blackbeard Stout, 1/2 c honey, 1/2 c black coffee, 4 oz unsweetened dark chocolate, about 1 1/2-2c dark brown sugar, 2 tbs vanilla in a saucepot until it becomes caramelized and looks like black molasses.
This makes enough glaze to drizzle on your pies after they cook and have extra to keep in the fridge in a glass jelly jar for a week or so to drizzle in your coffee, icecream, punkin pie, and believe it or not, glaze a ham. It's soooo good. It makes anything taste better.
Serve this pie hot with a cold stout, or cold with a black coffee. Perfect!
Merry Christmas!!