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Sweet Potato Pie

By November 6, 2008

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Sweet potato pie is synonymous with the holiday season, especially in North America when Autumn descends and the colors dazzle. New Zealanders have their own version of sweet potato pie made with kumara, a very similar root vegetable.

The trick to making a smooth and creamy sweet potato pie is to steam the vegetable instead of boiling it. I find that boiling destroys the delicate flavor and causes the sweet potato to become water-logged.

In this recipe I blended steamed sweet potato with a mixture of cinnamon, nutmeg, pure vanilla essence, milk, eggs and dark brown sugar.

I baked the puree in a basic pie shell (recipe included) for about 35 minutes and then served it with a dollop of freshly whipped cream. I'm on my third day of eating the pie. As each day passes the heady spices develop their flavor so much so that the pie now has distinctive hints of vanilla and caramel.

It's gorgeous and sadly, I'm on my last slice.

More Sweet Potato Recipes


November 6, 2008 at 5:02 pm
(1) Rebecca says:

Great tip about the steaming. I’ll be trying this recipe out for Thanksgiving.

November 10, 2008 at 3:58 pm
(2) Hillary says:

That looks fantastic! Even better than the pumpkin pie tarts I made just last week.

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