Our culinary diplomacy selfie competition continues and we want to see your best sweet potato pie! Anyone acquainted with American Southern/Soul food clearly understands that sweet potato pie plays a vital role in the heart of its kitchen. It is often served during the American holiday season, especially at Thanksgiving, and Christmas. Sweet potato is also a main ingredient in a favorite Jamaican Sunday dessert, the Sweet Potato Pudding, fondly known as “hell a top, hell a bottom and hallelujah in the middle”. Post your photo with the dish to our FB page. Don’t forget to tag us using hashtag #jamericanbikl and you could win a cool prize!!
- 2 sweet potatoes (about 11/2 pounds), cooked and peeled
- 2 tablespoons unsalted butter
- ½ cup packed plus 3 tablespoons light-brown sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon bourbon (optional) · 1 teaspoon pure vanilla
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- · Pinch of freshly grated nutmeg
- 1 cup half-and-half
- · 2 large whole eggs plus 1 large egg yolk
- ½ cup plus 1 tablespoon pecans, toasted and coarsely chopped
- 1 tablespoon heavy cream
- · Whipped cream, for serving
1 Use your favorite pie crust recipe or purchase on from local grocery store .
Preheat oven to 375 degrees. Steam sweet potatoes until are easily pierced with a fork, about 1 hour. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper.
Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment.
Add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.