I get really excited for Thanksgiving. It’s amazing because you get to spend time with your family without the stress of gift-giving, figure out an idea of what everybody wants when it’s actually time for gift-giving, and, most importantly, eat until you can’t breathe. When you’re a kid, you get to just show up and stuff your face. Now that I’m older, I look forward to getting in on the action.
Last year, I made an apple cobbler. I don’t know if I’ve told you this, but I have some bad self control issues when it comes to delicious food sitting in my fridge that has a lid that can be removed without having to pull the whole thing out and make myself a plate of goodness. Every time I opened the fridge, I slithered my hand into the pan of cobbler (more than once) and it magically came out with pieces of apples and that crumbly delicious topping. Most of the time I would look for something in the refrigerator just to have an excuse to sneak some more cobbler. Oops.
This year I went for something different. I’d planned on making a bourbon pumpkin cheesecake, but ended up changing my mind to this luscious sweet potato pie. If I couldn’t have cherry pie, I needed at least a little bit of the south in my Thanksgiving. It was a hit!
The recipe will be at the end. For now, enjoy the food porn. You’re welcome.
I almost skipped this step and boiled the sweet potatoes instead, but it ended up being really easy to steam them. Plus, I was worried about having a bunch of water in the potatoes and then trying to bake them in a pie.
I ended up using a store-bought pie crust. I woke up around 6:00 AM and went back and forth between using the one I already bought and sucking it up and just making one. I was really nervous that the bottom of this crust wouldn’t cook because the instructions explicitly said not to prebake it. It was tasty! But next time I’ll make my own so I can get it flakier.
“1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpoe flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving
Preheat the oven to 375°F.
Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.
In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.
With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.
Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream.”
Jerad’s project was roasted brussels sprouts with bacon. We had to cover it up before heading to his uncle’s house so I didn’t eat it all before we got there. It’s so easy. Cook bacon, toss sprouts in bacon fat, add minced garlic, salt, pepper, roast for half an hour at 350 degrees, top with cooked bacon.
I am thankful, happy, and full.