As part of my great pie experiment, I decided to try Sweet Potato Pie. The verdict? Its yummy, but very heavy. . . in a potatoey way. If I were to make it again, I'd probably try to go lighter on the sweet potato part.
If you too decide to try out Sweet Potato Pie, I definitely recommend having it cold, and with whipped cream. Mmmmmm, yummy!
Ingredients
- 3 whole Sweet Potato cooked and mashed
- 1/2 cup Butter melted
- 1/2 cup Brown Sugar
- 1/4 cup Dark Karo Syrup
- 2 whole Eggs beaten
- 1 can Evaporated Milk
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 cups Pecans ground
- 2 tbsp Butter
- 2 tbsp Dark Karo Syrup
Servings: people
Instructions
- Peel and chop your sweet potatoes, and start them cooking with a little water on the stove over medium heat.
- While your sweet potatoes soften, put the pecans, 2 tbsps of butter, and 2 tbsps of karo syrup in the food processor. Pulse until the pecans resemble crumbs, and press into the bottom of a deep dish pie plate.
- Once the sweet potatoes are soft, mash them. Add butter, brown sugar, karo syrup, eggs, evaporated milk, vanilla extract, and salt. Mix well.
- Pour your filling into your pie plate.
- Cook at 375 degrees Fahrenheit for about 40 minutes. The pie should be firm, and not like a custard.
- Serve with whipped cream and enjoy!
Recipe Notes
Based on a recipe from the Sage Trifle.
Share this Recipe
Quite a mouthful, right? I found this pie recipe in a Better Homes and Gardens magazine a few years ago, selling itself short as caramel apple and cherry pie. But there's serious cranberry and orange going on here too!
I've made this pie two Thanksgivings in a row now. Its perfect for the holidays!
Ingredients
- 1 12 oz bag Cranberries
- 1 cup Sugar
- 1/4 cup Orange Juice
- 1 8 oz bag Cherries
- 6-8 whole Apples
- 2 tbsp Lemon Juice
- 1 cup Brown Sugar
- 1 tsp Lemon Zest
- 1/4 cup Flour all purpose
- 1 tsp Cinnamon
- 2 tbsp Butter
- 1/4 cup Whipping Cream
- 1 tsp Vanilla Extract
- 1 whole Deep Dish Pie Crust
Servings: people
Instructions
- Preheat the oven to 375 degrees Fahrenheit. You are going to want to cook your piecrust a bit before adding the filling, so go ahead and put it in your pie plate and poke the bottom and sides with a fork. You will want to leave some dough for the top crust. Cook the crust for a maximum of 20 minutes while you work on the filling.
- For the cranberry cherry mixture, combine your cranberries, white sugar, orange juice (and some orange zest if you want extra oranginess). Cook until the cranberries burst. Add your cherries to the cranberry mixture. If your cherries were frozen (its not like they're in season in November. . .), you might want to cook them for a bit all together. If not, you're done! Set the mixture aside.
- For your caramel apple filling, peel and chop your apples, adding your lemon juice and zest to keep them from browning too soon. Mix together your flour, sugar, and cinnamon, and then add your dry mix to the apples. Mix until well coated. Melt your butter in a saucepan on the stove, then add your apple mixture (the pan should be large enough for all the apples with some room to spare!). Cook for 5 minutes, or until the apples are tender. Add your whipping cream and vanilla, and continue cooking, stirring frequently. In about five more minutes, the mixture should thicken. Take it off the heat.
- Alternately layer your apple and cran-cherry fillings in your (partially cooked) pie crust. You should start with a layer of caramelized apples, and end with the cranberry cherry mixture.
- Cover with your top crust. You can do cute shapes made of pie dough, or a lattice top. You may want to brush some egg white on your top crust to make it pretty. Feel free to also sprinkle it with sugar.
- Bake your pie another 40 or so minutes. Its done when the filling is bubbling and the top is golden brown!
Recipe Notes
Please note, the cute leaf shapes for a top crust sounds great, but they never come out as pretty as a magazine pictures. I will definitely be doing a lattice top next time around.
This recipe is based on Caramel Apple-Cherry pie from Better Homes and Gardens.
Share this Recipe