By Linda Cicero
Knight Ridder Newspapers
(KRT)
Q: I've lost a recipe for sweet potato pie that had the juice and zest of a lemon and I think some bourbon in it. - Johnsie Dobson, Miami
A: I've used the recipe here with both pumpkin and sweet potato puree. Be sure to use your own deep-dish pie plate, even with a refrigerated crust; purchased "deep-dish" crusts aren't deep enough. A secret to keeping a custard pie from cracking and the bottom crust from being soggy is to add the lukewarm filling to a hot crust.
Sweet Potato Pie
2 cups hot cooked sweet potato (about 2 ¼ pounds)
2 tablespoons butter
½ cup brown sugar
½ cup white sugar
1/8 teaspoon salt
2 teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon ground cloves
½ teaspoon ground ginger
2 tablespoons all-purpose flour
1 tablespoon lemon juice
½ teaspoon finely grated lemon zest
3 tablespoons bourbon
2 eggs
1 cup evaporated milk or heavy cream
1 (9-inch) deep-dish pie shell, unbaked
Whipped cream (optional)
Preheat oven to 425 degrees. Beat the sweet potatoes with the butter and sugars. Mix the spices with the flour and beat into the potato mixture. Beat in the lemon juice and zest, then the bourbon. Beat in the eggs one at a time, then the evaporated milk.
Bake the pie shell 5 minutes. Remove from oven and fill with the sweet potato mixture, which should be just warm to the touch. Smooth it to eliminate any air pockets. Cover edges of pie crust with aluminum foil.
Bake 20 minutes in center of the oven. Reduce heat to 350, remove foil and bake about 40 minutes, until set. The filling should still move slightly when you gently shake it - it will firm as it cools. Serve warm or cold, with whipped cream if desired. Makes 8 servings.
Per serving: 360 calories (36 percent from fat), 14.6 g fat (5.7 g saturated, 5.5 g monounsaturated), 70.5 mg cholesterol, 6.3 g protein, 49.2 g carbohydrates, 2.3 g fiber, 247 mg sodium.
© 2003, The Miami Herald.
Distributed by Knight Ridder/Tribune Information Services.
