HAPPY THANKSGIVING! When I originally wrote this post, it started something like this: "I'm taking a quick break as it's time for our yearly Thanksgiving sojurn to Vegas". For the past 10+ years, the hubs and I have spent the Thanksgiving holiday week in Vegas with single-minded goal of indulging ourselves silly.
Well, this post has been revised...we've crapped out and our Vegas streak is over.
We were frantically packing and printing our boarding passes for our morning flight when we discovered our dog getting sick in the backyard...then on her bed...then in the hallway (sorry for the gross details)! After a trip to our vet, a viral infection diagnosis, and a $350 vet bill, we saw our Vegas trip circling the proverbial drain.
It would have sucked for Siena to sit at the boarding facility in isolation, and quite frankly we didn't have the heart to leave her alone to recuperate. After swallowing a very big bitter pill, the hubs looked at me and asked "so what are we cooking for Thanksgiving?"
I haven't cooked Thanksgiving dinner in over a decade, so this would be an interesting challenge. Where do I start...how about dessert?
A Thanksgiving feast isn't complete without a slice of delicious pie to end the meal with a sweet note and send dinner guests into food comas. Apple, pecan, pumpkin...everyone has a favorite pie for the holiday weekend.
At the Tender Crumb house, we're partial to pumpkin and sweet potato pies. I know a lot of people tell me that they can't tell the difference between the two. The hubs and I can definitely tell the difference between the two pies.
From my personal experience, the primary difference between the two fillings is flavor. Sweet potato has a natural sweetness and earthiness, and it doesn't need a lot of sugar and spice to enhance its flavor. People also talk about a difference in texture, with pumpkin having a more custardy texture, but that isn't as noticeable to me.
Tell me, do you think there is a difference between the two pies?
This Thanksgiving, I want to share my recipe for sweet potato pie. A post for pumpkin pie will follow in the next day or two --- we're drowning our sorrows in two pies. I love this recipe because it is simple to prepare and oh so tasty and satisfying to eat.
Note: What you're seeing in these pictures is a 4 inch baby pie. If you halve the recipe below, it will make enough for two of these mini-pies and a little extra filling (which you can bake separately in a ramekin and enjoy separately).
Sweet Potato Pie
makes one 9 inch pie
Dorie Greenspan's Good For Almost Everything Pie Dough, partially baked - you can find the recipe here
2 large red-skinned sweet potatoes
3/4 cup (packed) golden brown sugar (if you like a sweeter filling, increase to 1 cup)
1 cup whipping cream
3 large eggs
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 large egg white, beaten to blend
Pierce potatoes with fork. Bake in a 375F degrees oven until cooked through (45-60 minutes). Once throughly cooked, cool completely.
Press the cooled sweet potato through a potato ricer (this step is KEY for a smooth filling). Measure enough potato puree to equal 1 1/2 cups.
Position rack in bottom third of oven; preheat to 400F degrees.
Place pureed sweet potato in large bowl. Whisk in brown sugar and next 7 ingredients.
Brush partially baked crust with beaten egg white. Transfer filling to the crust.
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack and cool.