Ancestral Cooking Forum
We're coming up on that time of year when everyone's thoughts turn to that old favorite... sweet potato pie! And since sweet potatoes/yams are such a staple of African and African-ancestored cuisine, I thought I'd share one of my favorite recipes here. I made it again for Sunday dinner this past weekend and it was DELICIOUS! ;-)
Sweet Potato Pie with Coconut-Pecan Streusel
2 large sweet potatoes
Roast sweet potatoes at 375 degrees for 1 hour, or until completely softened; set aside for 15 minutes. Peel warm potatoes and place pulp in a mixing bowl. Mix in salt and butter. Beat together the milk and eggs in a small bowl, then add to potatoes. Stir in brown sugar, vanilla and spices and process until smooth. Pour filling into pie crust and place in oven. Bake at 375 degrees for 15 minutes, then reduce temperature to 350 degrees. Continue to bake for 35 minutes. In the meantime, prepare streusel. When pie has baked a total of 50 minutes, sprinkle streusel evenly over pie, then bake an additional 15 minutes, or until streusel is golden brown and pie tests done.
Streusel: Place 3/4 cup pecans, 2 tablespoons all-purpose flour, 1/4 cup brown sugar 1/2 cup coconut and 2 tablespoons cold butter in the bowl of a food processor and pulse 4 or 5 times until coarsely chopped.
Note: If your sweet potatoes are stringy, simply beat them with an electric mixer before adding the remaining ingredients. Most of the fibers should cling to the beaters, making them easy to discard.