When it comes to purple sweet potatoes, the answer is a definitely YES.
Just ask John, who is probably the only baby on the block who eats purple potatoes for baby food:
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| Daddy, you realize these are supposed to be orange, right? |
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| Ready for pie baking 101 |
who helped me make a purple sweet potato pie today. I'm sure this will be the first of many made in the coming months.
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| Purple Sweet Potato Pie, awaiting a meringue |
Sweet Potato Pie, Paula Deen style
Ingredients
3 egg whites
1 9-inch unbaked pie crust
1/4 teaspoon ground ginger
1 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract or 1-2 tablespoons bourbon
1/2 stick melted butter
1 1/4 cups sugar
2 cups peeled, cooked purple sweet potatoes
Directions
1 9-inch unbaked pie crust
1/4 teaspoon ground ginger
1 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract or 1-2 tablespoons bourbon
1/2 stick melted butter
1 1/4 cups sugar
2 cups peeled, cooked purple sweet potatoes
Directions
- Preheat the oven to 350 degrees.
- For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly.
- Add the milk and continue to mix.
- Pour the filling into the pie crust and bake for 35-45 minutes, or until a knife inserted in the center comes out clean.
- Place the pie on a rack and cool to room temperature before covering with meringue.
- For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
- With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar.
- Bake for 10-12 minutes, or until delicately browned. Cool and serve.
*The first question people usually ask is, are they supposed to be that color?
