Tag Archives: sweet potato

Silky Smooth Sweet Potato Pie

Silky Smooth Sweet Potato PieWith Thanksgiving just six days away, I hope you’re all narrowing down your menus. Don’t worry, there’s still time. If you’ve forgotten to order a turkey, don’t fret–my family hasn’t eaten a traditional Thanksgiving meal in years and we’ve all turned out alright 😉

Silky Smooth Sweet Potato PieTraditional or not though, you should add this Silky Smooth Sweet Potato Pie to your menu. It’s so simple and so good that I was honestly a little sad to give the last two slices to my friends David and Francis on Wednesday night. I have had more than my fair share of pie while recipe testing the last few weeks, but I really loved this one, even though I didn’t know if I would.

Silky Smooth Sweet Potato PieI remember the first time I heard about Sweet Potato Pie–I recoiled in horror just like I did when my mother first offered me Zucchini Bread. I have always liked sweet potatoes, but as far as I was concerned they were not suitable for dessert. Never mind that every holiday sweet potato dish I’d had up to that point was made with eggs, butter, and more brown sugar than any side dish really should have 🙄 

Thank goodness I grew up. I’d hate to miss out on this smooth, spiced sweet potato masterpiece.

Silky Smooth Sweet Potato PieSweet Potato Pie is super easy to make. Start by making some sweet potato purée. Scrub a couple of whole sweet potatoes and put them in a pot with some cold water.

Silky Smooth Sweet Potato PieBoil them until they’re nice and soft. Run them under cold water until you can handle them and then remove their skins and slice them into manageable pieces.

Silky Smooth Sweet Potato PiePush them through a sieve to remove any fibrous bits. This will take a few minutes.

Silky Smooth Sweet Potato PieWhisk the purée together with some melted butter and 3/4 cup light brown sugar. Oh, and some cinnamon, ginger, nutmeg, and salt. The spices really make the sweet potatoes sing.

Silky Smooth Sweet Potato PieAdd in three eggs and some vanilla.

Silky Smooth Sweet Potato PieAnd throw some sour cream in for good measure.

Silky Smooth Sweet Potato PieThen push it all through the sieve again. This pie is called “silky smooth” for a reason.

Silky Smooth Sweet Potato PiePour the filling into a prepared crust, brush the exposed pie dough with egg wash, and loosely wrap the entire pan in foil (or use a pie protector). This will keep the crust from burning while it bakes.

Silky Smooth Sweet Potato PieSilky Smooth Sweet Potato PieBake the pie for thirty minutes with the foil, then for fifteen without. After that, turn off the oven and leave the pie in the oven for another 15 minutes. You might remember this method from last week’s Chocolate Buttermilk Pie.Silky Smooth Sweet Potato Pie

Silky Smooth Sweet Potato PieLet the pie cool a bit. You don’t have to wait until it’s room temperature if you don’t want to–Sweet Potato Pie is good warm, room temp, or cold.

Silky Smooth Sweet Potato PieSlice it up. Try not to send a picture of your pie to everyone in your phone contacts.

(I failed pretty hard on that last part.)

Silky Smooth Sweet Potato PieYou can serve this pie plain, but it’s Thanksgiving, so whipped cream is kind of a must.

Silky Smooth Sweet Potato PieSilky Smooth Sweet Potato PieTake a bite. Practically weep over how delicious and velvety smooth this pie is. Briefly wonder why you ever judged Sweet Potato Pie in the past…but only briefly. You don’t have time for that–you have pie to eat.Silky Smooth Sweet Potato Pie

Looking for more pie? Try my Pumpkin Pie, Cranberry Apple Pie, or Black Bottom Pear & Almond Pie!

Silky Smooth Sweet Potato PieSilky Smooth Sweet Potato Pie
makes one 9-inch pie

1/2 recipe Cream Cheese Pie Dough, or other good pie crust
16 ounces raw sweet potatoes, whole and unpeeled 
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt
3 large eggs, room temperature
2 teaspoons pure vanilla extract 
1/2 cup full-fat sour cream

Egg Wash:
1 large egg
1 teaspoon water

Scrub whole sweet potatoes. Place them in a 4-6 quart pot and cover with cold tap water. Bring to a boil over high heat and let cook 45-50 minutes or until a paring knife slices them easily. Place hot sweet potatoes in a colander and run under cold tap water until you can handle them.

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling.

Place an oven rack in the lowest position and ensure that there is at least 6 inches of space above it. Preheat oven to 375F.

Transfer sweet potatoes on a cutting board. Peel off and discard skins. Cut potatoes into a few large pieces.

Place a sieve (or wire mesh colander) over a mixing bowl. Put the sweet potato pieces in the sieve and use a silicone spatula or wooden spoon to push them through and into the bowl. Set sieve aside.

Add melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt to the sweet potato purée and whisk together. Whisk in eggs and vanilla, followed by sour cream.

Place sieve back over a large mixing bowl. Pour in filling and use a silicone spatula or wooden spoon push it through.

Remove prepared crust from the refrigerator and place on a sheet pan. Pour filling into crust. Whisk together egg wash ingredients and brush mixture onto exposed crust. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together. Bake pie on the bottom rack of the oven for 30 minutes. Remove foil and bake an additional 15 minutes, until puffed at the edges (it may look underdone in the center–this is normal). Turn off oven and open door slightly. Let pie remain in the oven for 10-15 minutes.

Remove pie from oven and let cool completely on a rack. Pie may be served slightly warm, room temperature, or cold. Slice and serve with whipped cream, if desired.

Leftover pie will keep at room temperature for up to three days or in the refrigerator for up to five.

Chipotle-Sweet Potato Hummus & Homemade Pita Chips

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsHello out there!

Sorry for the radio silence these last two weeks–I had a lot going on the last week of my vacation in Texas, and then caught a cold immediately after returning to NYC. Oy. I’m far from 100%, but I just *had* to get a new recipe on here before this week ended. And so, here we are.

I had more than my fill of heavy holiday food this year, so I’m taking a bit of a break from all the sugar this month. Don’t fret–I have about six new sweets lined up and ready to go for February 😊 Until then though, I’m planning to stay on the savory side.

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsToday, I’m bringing you one of my favorite healthy snacks: Chipotle-Sweet Potato Hummus with Homemade Pita Chips. Oh, is this stuff good. The hummus is made with the usual suspects: chickpeas, tahini (sesame seed paste), garlic, lemon, and salt, in addition to sweet potato and chipotle chile powder. Its rich, lightly sweet, and smoky flavor is absolute heaven on crispy pita chips!

You can feel good about eating this hummus, too–in addition to being rich in vitamins and full of protein and fiber, it’s made without an excess of olive oil. Don’t get me wrong, I love olive oil, but I’ve found that I prefer it to be drizzled over the top rather than whirled into my hummus.

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus & Homemade Pita ChipsFor years, I made hummus with oil. It was delicious, but any refrigerated leftovers became hard and crumbly. I don’t know about you, but I think hummus should be soft and luxurious. After seeing the method used on The Amateur Gourmet, I swapped olive oil for chickpea canning liquid (aka aquafaba), and the rest is history. Using the canning liquid instead of the usual olive oil means there is no hardened fat in my refrigerated leftover hummus, leaving it soft and smooth for days. And since olive oil is drizzled over the top before serving, there’s definitely no lack of flavor!

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus is a great spread for sandwiches and dip for raw vegetables, but I love it on pita chips. You could, of course, use any of the excellent brands out there, but why not make your own? My homemade pita chips come together in a flash and require only three ingredients. Simply brush wedges of pita with olive oil, sprinkle them with salt, and bake for 12-15 minutes, until crisp. That’s it! Once they’re cool enough to handle, pair them with some hummus and enjoy 😊Chipotle-Sweet Potato Hummus & Homemade Pita Chips

Chipotle-Sweet Potato Hummus
makes about 2 cups

2 medium sweet potatoes, scrubbed and dried
1 15-ounce can low-sodium chickpeas (beans and liquid)
1 cloves garlic, minced
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon chipotle chile powder
3/4 teaspoon Kosher or sea salt
extra virgin olive oil, for drizzling

Preheat oven to 400F. Stab sweet potatoes several times with a fork. Wrap sweet potatoes individually in foil. Bake directly on the rack for 45-60 minutes, until tender. Let cool until you can handle them. Slice sweet potatoes in half lengthwise. Remove and discard the skins.

Open the can of chickpeas. Drain canning liquid into a small bowl, and reserve. Rinse chickpeas with water.

In the bowl of a food processor, combine sweet potato, chickpeas, minced garlic, tahini, lemon juice, chipotle powder, and salt. Add 6 tablespoons of the chickpea canning liquid. Process ingredients until smooth. Add more chickpea liquid by the tablespoon until the desired consistency is reached.

Remove hummus to a serving bowl. Serve at room temperature or cold with a drizzle of olive oil.

Chipotle-Sweet Potato Hummus will keep in an airtight container in the refrigerator for up to three days.

Homemade Pita Chips
makes 32 chips, about 3-4 servings

4 whole pitas (I used whole wheat)
1 tablespoon extra virgin olive oil
Kosher or sea salt, for sprinkling

Preheat oven to 375F. Line a baking sheet with parchment.

Slice pitas into eighths. Arrange wedges in an even layer on prepared pan. Brush each wedge with olive oil and sprinkle with salt. Bake 12-15 minutes, until crisp.

Let pita chips cool until they can be handled, 5-10 minutes. Serve immediately.

Pita chips will keep in an airtight container at room temperature.