Perfect Sweet Potato Pie
AMELIE WAKATAKE PREPARES JAYDA GRAYʼS
PERFECT SWEET POTATO PIE RECIPE
AMELIE’S
REFLECTION
When we truly coexist and
love other cultures, we create
a peaceful world. People come
together, united, and filled
with love for their own
culture, and for others.
Perfect Sweet Potato Pie
INGREDIENTS
1 pie crust, partially blind baked and
glazed with a beaten egg yolk
when warm
3-4 large sweet potatoes,
cooked and peeled
2 tablespoons butter
3/4 cup sugar
1/2 cup brown sugar
3/4 teaspoon kosher salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
PREPARATION
Adjust oven rack to lower middle position. Preheat oven to 350°F.
Run sweet potatoes through a food mill or ricer, or mash with a fork.
Put 2 cups sweet potatoes into a large bowl and stir in butter.
Set aside.
In a medium bowl, whisk together eggs, egg yolk, sugars, salt,
cinnamon, ginger, nutmeg, and allspice.
Once combined, whisk in bourbon, molasses, vanilla, heavy cream,
and condensed milk.
Slowly and gradually add the egg and milk mixture to warm sweet
potatoes, stirring continuously until thoroughly incorporated.
Sprinkle remaining 1/4 cup brown sugar on pie crust bottom.
Pour the sweet potato mixture over brown sugar in the pie crust.
Bake on cookie sheet for 40-45 minutes. Filling should be set around
the edges and just slightly jiggly in the very middle. Depending on
oven temperature consistency, it may need an additional 5 minutes
cooking time. Resist the urge to cook until pie is fully done as it will
have carryover heat and continue to cook in the pan while cooling.
Let pie sit on a cooling rack for at least 2 hours.
Serve with whipped cream or a little vanilla ice cream.
1/4 teaspoon allspice
1 tablespoon molasses
2 tablespoons bourbon
1 teaspoon vanilla
1 cup heavy cream or
evaporated milk
1/4 cup sweetened
condensed milk
3 eggs and 1 egg yolk
1/4 cup brown sugar to sprinkle
on the bottom of the crust
Amelie learns traditional drum-making from Titus Capoeman, Quinault Nation
Cultural Commissioner and Taholah School Board member, in a Zoom room due
to COVID-19.
FROM A KITCHEN IN THE WORLD HOUSE 25