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Homemade Sour Cream Sweet Potato Pie Recipe
- Prep time: 1 hour
- Cook time: 1 hour
- Ready in: 2 hours
- Yields: 6-8 slices
Once again I have made it through one holiday dinner menu to just as quickly be welcomed with another. I have always loved the holiday, mostly for the sense of good cheer and holiday happiness; and nothing truly brings more happiness than holiday desserts.
A very popular holiday dessert is Sweet Potato Pie. It’s primarily a Southern invention, but as the culinary world of food network makes the round on cable such a pie because more desirable. Alton Brown, TV chef / personality once stated that Sweet Potato Pie was the best Pumpkin Pie around. Whether or not that is true is a matter of preference and taste, but I have to say that sweet potato is still one of the tastiest pies around.
So this year I decide to make a Sour Cream Sweet Potato Pie.
I have played around with recipes and ingredients for pumpkin pies and cheesecakes for a while mainly because they are A) two of my favorite’s desserts and B) because the main ingredients are the most readily available year round. You can easily find cream cheese and canned pumpkin in the cheese section and the canned food isle at the grocery store. You can’t always find fresh yams or sweet potatoes. You can, however, find canned yams in syrup, but I never much like using that for pies.
Whether sweet potato pie is one of your favorites or you’ve never had it before, this recipe for Sour cream sweet potato pie is a delicious addition to you holiday dessert menu.
2 large Yams or enough to make roughly 16 ounces
1 cup of Sour Cream
½ cup of White Sugar
¼ cup of Brown Sugar
2 whole Eggs
¼ teaspoon of salt
1 teaspoon of pure Vanilla extract
½ tsp. of Allspice
½ tsp. of ground Clove
½ tsp. of ground Cinnamon
1 tsp. of ground ginger
1 9-inch Graham Cracker Crust
1. First you’ll need to bake the yams so that they are cooked and sift. You don’t want to boil them, because that will leech out starch and flavor.
2. Pre-heat your oven to 450 degrees F.
3. With a standard fork, poke each yam about half a dozen (6) times.
4. Place yams on a cookie sheet lined wit6h parchment paper.
5. Bake for30 minutes and check their doneness. If they are not completely fork tender(a fork or knife can easily be inserted and removed for the thickest part) bake them for another 15 minutes until they are ready; do NOT overcook them.
6. Remove the sheet with the yams on it from oven and allow the cooked yams to cool.
7. When the yams are cool enough to touch (this should be after about 20 minutes), split them in half and scoop out the cooked potato, and discard the skins.
8. Place the de-skinned yams in a large mixing bowl and use a large whisk (or an egg beater, a standing mixer, or food processor) and whip the yams into a mash.
9. Add to the mixing bowl the sour cream, white sugar, brown sugar, the eggs, vanilla extract, all the spices and salt.
10. Blend until smooth and no lumps.
11. Pour batter into the graham cracker pie crust and place on a cookie sheet.
12. Set the oven to 425 degree F.
13. Bake the pie for 15 minutes
14. Lower oven’s heat to 350 degrees F.
15. Continue baking the pie for 45 minutes or until a shape knife comes out clean when poked through the center of the pie.
16. Allow to completely cool before refrigerating or serving.