Friday, November 16, 2012

Thanksgiving Goodies: Sweet Tater Pie...and Other Yammy Delights

Gee, it's nice to be back.

Thanksgiving is nearly on our doorstep -- so for the next week, we're going to feature some classic dishes that have been a favorite part of the holiday. First up, it's sweet potatoes (or yams, some would say -- or both), that not-quite-potato-not-quite-squash with the creamy, sweet flavor. Many people like their sweet potatoes mashed in a casserole, with lots of marshmallows on top. If you're more a fan of savoury vs. sweet, try this version. It comes from Megan Woodard...who said she'd eat it with marshmallows -- and without!

Sweet Potato Gratin

1½ cups whipping cream                           ½ tsp salt
¼ cup sugar                                                  1¼ lbs sweet potatoes
½ tbsp grated orange peel                          ½ cup pecan halves
¼ tsp fresh-grated nutmeg

Heat cream, sugar, orange peel, nutmeg and salt over medium-high heat just until steaming, about 4 minutes.  Peel and slice potatoes very thinly.  Spread in buttered 1.5-qt casserole (9X9).  Pour hot cream mixture evenly over potatoes.  Bake at 350° for 30 minutes.  Spoon liquid over potatoes, sprinkle evenly with pecans and bake another 30 minutes.

Or there's always Sweet Potato Pie...nothing's better, with a drift of whipped cream. This version comes from Georgia, a state intimately acquainted with sweet potatoes.

Recipe and photo from For more recipes, visit this page.
        1 - 9 inch pie


  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.                                                                                                                                                                                All I can say is...yummm.

No comments:

Post a Comment