Sweet Potato Pie

A Taste of Louisiana with Chef John Folse

Sweet potatoes and Louisiana yams were growing wild here in the bayous in 1755 when the Cajuns arrived. Many interesting sweet potato desserts were developed in South Louisiana, but this simple pie was always a winter favorite.

Prep Time:
1 Hour • 1 9-inch pie

The Ingredients:
2 cups mashed sweet potatoes
1/4 pound melted butter
1 cup sugar
1/2 cup brown sugar
4 tbsp. flour
3 eggs
1/2 cup heavy whipping cream
1 tsp lemon juice 1 tsp vanilla
pinch of cinnamon
pinch of nutmeg
1 9-inch unbaked pie shell

The Method:
Preheat oven to 325 degrees F. Boil or bake sweet potatoes until tender and set aside to cool. In a large mixing bowl, combine butter, sweet potatoes, sugars and flour. Using a metal spoon, mash all ingredients until well blended. Add eggs, heavy whipping cream, lemon juice and vanilla and continue to whip until the batter is smooth and creamy. Season with cinnamon and nutmeg and pour into unbaked pie shell. Place on center oven rack and bake approximately 45 minutes. Remove and allow to cool.

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