Pumpkin pie is a popular treat for the fall. Down south sweet potato pie is a must year around. Roasting the potato instead of boiling is a much better method. The reasoning behind this is roasting concentrates the flavors and color, boiling washes it away. The extra time taken to bake the potato is well worth the effort.
We call this sweet potato pie but it truly isn't. This is really yam pie. Sweet potatoes are white in skin and flesh color. They are good to bake and sweet to eat, but the yam is really what we know for this recipe. The bright orange color and sweet creamy texture is what you're looking for. I pre-baked my pie shell for several minutes to prevent the bottom crust being raw. So many times I find the sweet potato pies that someone else makes have a raw uncooked bottom crust. These two tricks can help you take this pie to a whole other level. You only use half of the evaporated milk, so instead of wasting it double the recipe and make two pies.
Preheat oven to 375 degrees. Wash yam and spray with cooking spray. Place in a baking dish in oven and bake for 45-50 minutes, until soft to the touch. Remove from oven and reduce heat to 350 degrees.
Place in your pie shell and bake for 5 minutes, remove from oven. Scrape out potato pulp into a blender.
If you don't have a blender, use a bowl and a burr mixer or potato masher. Pour in the condensed milk and turn mixer on low. Add egg, vanilla, sugar, lemon juice, salt and spices while the blender is still on. Pour in the prebaked pie shell and bake for 45-50 minutes until center is done. A knife will come out clean when it is ready. Another way to tell is the pie will "crown" or look dome shaped. Remove from oven and cool 1 hour before serving or refrigerating.
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Private chef Thomas Gosney cooked for NBA star Shaquille O'Neal for 16 years. Thomas has a degree in culinary arts from Johnson & Wales University, and has also served as a AAA Five Diamond Resort hotel chef in Orlando. In addition, he has made many national media appearances, including the Today Show, Hard Copy and alongside Food Network chef Bobby Flay.
Author: Thomas Gosney
Publisher: Xlibris
Penned: April 2015
What's Inside: More than 75 of celebrity chef Thomas Gosney's best recipes. You'll find ideas for a wide variety of traditional family dishes (like yummy Maryland Style Crab Cakes) as well as healthy spins on long-time favorites (think Jalapeno "Grits" made with a vegetable, cauliflower, instead of a carbohydrate). And everything from soups to desserts includes step-by-step instructions and insider secrets to help you get five-star results in your home kitchen.
Time Out: 142 pages
Available: $3.99 Kindle at Amazon
* Reprinted with publisher permission. © 2015 by Thomas Gosney.
In the mood for something sweet? You'll also enjoy these favorites:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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