I live in NJ and right now we are preparing for Hurricane Sandy to arrive. I had to stop watching TV because it is really making me nervous. Of curse we should all be as prepared and informed as possible but sometimes, you just gotta turn the media off, ya know?
I’m Italian and that means you cook when you’re happy, sad, nervous or indifferent. Basically, I’m cooking all the time. Cooking has a way of calming me so I know that my nervous energy is best spent doing something constructive like filling my family’s bellies. That being said, I decided to ignore the TV for a while and bake up something delicious while we still have power. YIKES! I figured this was a great opportunity to bake up a pie and fill my home with the delicious smells of sweet potato and cinnamon. At the last minute I decided to toss in some fresh ginger to add a little zip and it was such a good move! This pie is definitely a recipe you’ll want to bookmark for the upcoming holidays. it’s got that classic smooth and creamy sweet potato pie texture with a nice perk from the spiciness of ginger. Perfect.
Now go and bake up this pie while the electricity is still on. And most importantly, if you are in the path of the hurricane, stay safe and warm and dry.
Sweet Potato Pie with Ginger
- 1 store bought pie dough
- 2 cups mashed sweet potatoes (about 2-2 large potatoes)
- 2/3 cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1/2 teaspoon freshly grated ginger root
- ¼ teaspoon salt
- 1 ½ cups milk
- 3 large eggs
- ½ stick butter, melted and cooled
- 1 tablespoon vanilla extract
1. Preheat oven to 400 degrees. Scrub sweet potatoes so the skin is clean and wrap them tightly in aluminum foil. Use a fork to prick through the foil into the skin of each potato. Place potatoes onto a baking sheet and roast in the center of the oven until tender, about 1 hour. Allow potatoes to cool before removing skin and placing into a food processor. Process potatoes until they are smooth and creamy.
2. Turn the oven temperature to 450 degrees. Roll out the dough onto a floured surface until it is big enough to fit a 9-inch pie plate. Place dough into the pie plate and set in the refrigerator until you make the filling.
3. Place two cups of pureed sweet potatoes into a large bowl along with sugar, pumpkin pie spice, ginger, salt, milk, eggs, butter and vanilla extract. Whisk until well combined. Place prepared pie plate onto a rimmed baking sheet and pour into prepared pie dough. Bake at 450 degrees for 10 minutes, then turn temperature down to 325 and cook the pie for 1 hour more. Remove pie from the oven and allow the pie to cool completely before cutting.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables