Like pumpkin pie only better with Nana's G.B.D. topping.
|1/2 cup||Butter, unsalted, 1 stick|
|1&1/2 lbs.||Sweet Potatoes, about 2 or 3|
|1 tsp.||Salt, optional for boiling|
|1||Perfect Pie Crust - No Top|
|1/2 cup||Brown Sugar|
|1/2 cup||Sugar, divided usage|
|1&1/2 tsps.||Cinnamon, divided usage|
|1 12-oz. can||Evaporated Milk, divided usage|
Remove the Butter from the refrigerator to soften at room temperature.
Fill a pot, large enough to hold the whole Sweet Potatoes, with enough water to cover them with 1 inch of water. Optionally add a teaspoon of salt to the water. Bring the water to a boil. Meanwhile, clean but do not peel the potatoes. Once the water is boiling, add the whole potatoes, reduce the heat to medium, and boil the potatoes uncovered until they are tender. They are done when gravity causes the largest potato to easily slide off a sharp or thin bladed knife inserted into its thickest part. About 30 minutes depending on the number, size and thickness of the potatoes. Drain the potatoes and allow them to air cool either to room temperature or at least until you can easily hold them. Do not run them under water to hasten cooling.
Meanwhile, prepare the Perfect Pie Crust - No Top and line a 9" pie pan with it.
Once cooled, cut each potato in half through the width, and working from the cut, peel and discard both the very paper thin outer skin along with part of the thin lighter yellow layer, transferring the deep orange that is most of the potato into a medium mixing bowl. Mash them and use at least two cups but not more than three cups. Add the Eggs, Butter, Brown Sugar, 1/4 cup of the Sugar, 1 teaspoon of the Cinnamon, the Nutmeg, Salt and Vanilla. Beat until incorporated. (Since recently acquiring my first immersion blender, I use it at this point to eliminate any potato strings and make it extra smooth.)
Set aside at least 1/4 cup of the Evaporated Milk. Now slowly blend the milk into the potatoes, a little at a time until the filling becomes loose and pourable, about 1 cup of the milk. Pour the filling into the pie crust.
Preheat an oven to 375°F.
Now for Nana's G.B.D. topping, which stands for Golden Brown and Delicious. Heat all of the remaining evaporated milk, 1/2 teaspoon of the cinnamon and 1/4 cup of the sugar until the sugar is dissolved. Lightly drizzle the Milk/Sugar/Cinnamon mixture on top of the filling, then lightly brush it around using a pastry brush to create a uniform slightly blended layer. Optionally cover the pie dough edges with aluminum foil or other pie crust shield to prevent over baking.
Place the pie on a baking sheet into the oven and bake for 10 minutes. Reduce the heat to 325°F and bake for 40 to 50 minutes more or until the filling is firm to the touch or test if it is done by lightly shaking the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it is done!
Remove the pie from the oven and allow it to cool slightly before serving warm.
Source: Me with the addition of Nana's G.B.D. topping from www.npr.org/2013/11/21/246558409/a-chef-learns-to-make-his-nanas-petite-sweet-potato-pies
Yield: 1 9" pie
Nutrition Facts per Serving:
26g Fat (46.9% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1/2 Non-Fat Milk
1 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.