This Sweet Potato Pie is a nice alternative to kugel if you are looking for something new to serve for the Sabbath lunch. This pareve pie goes particularly well with turkey, at Thanksgiving or any time of the year.
- 2 9-inch ready-to-bake pie crusts
- 5 medium-size sweet potatoes, peeled and cut into chunks
- 4 eggs
- 2 cups soy milk
- 1/2 cup firmly-packed brown sugar
- 2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Place sweet potatoes in a 4-quart pot with enough cold water to cover. Cover pot and bring to boil. Reduce heat and simmer potatoes until fork-tender, about 20-30 minutes.
- Drain potatoes well. Use an electric mixer to mix the potatoes until smooth. Let the potatoes cool (you can refrigerate for quickly cooling).
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, mix together the soy milk, sugar, eggs, and vanilla. Add to the potatoes. In a bowl, mix together the flour, cinnamon and salt. Add to the potato mixture. Mix until smooth.
- Fill the pie crusts with the sweet potato mixture.
- Bake pies for 45-50 minutes or until a knife inserted into its center comes out clean.
1. Instead of boiling the potatoes, you can bake them in a 450 degree Fahrenheit oven for 45-60 minutes or until soft enough to mash with a fork.
2. If you tell your kids it is pie and leave out the words sweet potato, they are more likely to take that first bite. After that bite, they'll be hooked and you can talk as much as you like about the pie's ingredients.
I like this pie best when served warm, but some people are happy to eat it chilled.
The base of this recipe comes from Susie Fishbein's Kosher by Design: Kids in the Kitchen. I used fresh potatoes (not canned), changed the quantities and added vanilla. I like this recipe better than most other kosher Sweet Potato Pie recipes because margarine is not needed and soy milk (which I always have in my pantry) is used instead of cream or evaporated milk.