Sweet Potato Pie

Sweet potato pie is a distant relative of pumpkin pie and is served on dinner tables across the United States, despite the fact that it is only considered a traditional Thanksgiving dish in the Southern US. Sweet potatoes, eggs, sugar, and spices are used to make the main filling. Brown sugar gives it a slightly caramel flavor that is beyond delicious!

A single serving of traditional sweet potato pie contains roughly 266 calories.

Because it's created with an unbaked crust and uncooked filling, it's referred to as a "soft" pie. It's baked until the crust has browned and the filling has set. I sprinkle chopped walnuts over the unbaked pastry crust because it gives a buttery caramel flavor and keeps the crust from becoming soggy.

Sweet potatoes are a type of Winter Squash. There are many types of sweet potatoes, but we recommend avoiding brown or purple-skinned sweet potatoes in favors of red or orange-skinned sweet potatoes for our Baked Sweet Potatoes Pie. These have higher amylase, an enzyme that breaks down starches into sugars. This not only helps them taste sweeter, but it also means that they have a better texture because there is less starch to absorb moisture.

For the sweet potato puree, boil the sweet potatoes (with skin) in hot water for 15 to 20 minutes depending on the size. Alternatively, bake the potatoes until their flesh is soft and delicate in the oven (around 40 minutes). Peel the skin and the flesh is pureed until smooth once it has cooled. The puree can be used immediately or refrigerated for three to five days if covered.

Checkout the Recipe

https://video.wixstatic.com/video/6a890d_9761ef4537a74c80b0cad00f4f3ddeea/720p/mp4/file.mp4