North Carolina Purple Sweet Potato Pie
Lowcountry horror authors still have to eat? Online books are fine, but food is nom. Being from Pittsburgh, baking southern takes getting used to. Takes patience. Takes research and practice...
This week I tried a sweet potato pie recipe using N.C. grown purple sweet potatoes. I get them locally sourced from Indigo Farms, and word of mouth must be true. Actual results in picture above! Was adapted from Southern Living Magazine. Yum! In glass pie plate.
"Everything purple is better for you!"
N.C. Purple Sweet Potato Pie
Ingredients
1/2 (14.1-oz.) package refrigerated piecrusts
2 cups mashed cooked purple sweet potatoes (such as Stokes N.C. Purple) (from about 1 1/2 lb. sweet potatoes)
1 cup well-shaken and stirred coconut milk (from 1 [13.66-oz.] can)
1/2 cup granulated sugar
3 tablespoons salted butter, melted
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
Directions
Preheat oven to 400°F with rack in bottom position. Fit piecrust inside a 9-inch pie plate; fold edges under, and crimp. Fill crust with pie weights. Bake in preheated oven on bottom rack for 10 minutes. Remove pie weights. Continue baking until surface is just dry, about 5 minutes. Remove from oven; reduce oven temperature to 350°F.
Whisk together sweet potatoes, coconut milk, sugar, butter, eggs, vanilla, cinnamon, and salt in a bowl; pour into prepared crust. Bake at 350°F until just set, 40 to 45 minutes. Cool 2 hours, or overnight in fridge.
Freeze if sealed properly and taste should be good up to 3 months!