Friday, April 24, 2009

There goes my cravings again

So, last week when I went to the store with my father for some post-Easter sales (you know when stores are trying to get rid of stuff), I said I felt like making a Sweet Potato pie. It was just something I wanted to do, and I did in some way shape or form had a craving (maybe I was lacking something in my diet I dunno). I asked him if he wanted one because I usually make two, and of course my father is not one to turn down anything I cook (lol, no bias because there have been some misses on my part). So, I bought everything I needed, and told him to expect a pie when I drop off his Navy Beans (I used my ham bone to make some Navy Bean soup for my parents and grandparents). So, the pies came out perfect (recipe to come at the end), and I made sure that I had it sitting out for when hubby came home. He saw the pies, and was like really??? I said yes one is for us, and the other is for my parents. He did a semi-pout, and said okay. I told him to cut the one with a mark because that was for us. So, sad and glad to say I only had two slices out of a 10 slice pie lol. My husband must've had the pie, but he told me yesterday evening the pie has extended it's shelf-life and must got. I feel somewhat good because I made my pie real custardy, and that would mean extra unwanted calories.

Sweet Potato Pie-- this is just what I use as my base (sometimes add something else in the mix Thanksgiving time)
3 large sweet potatoes
3 large eggs (or 2 jumbo, 4 medium)
1 pint of LIGHT cream
1/2 cup of milk
4 tbls of butter or margarine, melted
3 tbls of orange juice concentrate
1 tsp of ginger
a couple of pinches of pie spice (pumpkin or apple, I use apple)
a couple of shakes of cinnamon (I do three for good measure)
1 cup of sugar
2 Deep Dish Frozen pie shells (or if you want you can make your own)
Bake the potatoes at 350 until the skins pop open Don't cut off the oven!
Allow to cool
Whisk the eggs and sugar together, until fluffy
Add cream and milk to mixture, mixing slowly
Mash the Sweet Potatoes with the melted butter, ginger and dry spices
Slowly add half of the custard mixture, mix until well incorporated
Add the other half of the mixture again until well incorporated
Pour evenly into pie shells, it should be almost soupy
Bake 30-45 minutes until a toothpick comes out clean (also make sure that your crust doesn't get too brown before the custard settles)
Cool and serve with either Vanilla or Butter Pecan Ice Cream, whipped cream, or by itself!
*picture courtesy of*


Enchantress said...

Sweet Potato Pie sounds good right about now, lol! Thanks for sharing the recipe, I will have to try it.

Divafied Mama said...

No problem chica! Sometimes that sweet tooth can strike ya when you're not even expecting it. Don't be like me and waste it though, lol. your savings on! :-)

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