Sweet potato pie and Christmas go together. “Ring those Christmas bells; light the Christmas tree!” This familiar carol burst forth vitally for me first in 1994; then, I had just invited Jesus into my heart. Incipient, living joy impacted me with this song, in my initial Sunday service, during that month of December.
For decades the Salvation Army has rung those Christmas bells every holiday season; they have invited us always to reach out to the less fortunate.
Last year a dear bell-ringer came into my life; George lite up the Fred Meyer’s grocery store, where I took my daily coffee. During the holidays, this man reminisced about his mother’s sweet potato pie. As he formed his words, my heart contrived an extraordinary surprise: I could develop a sweet potato pie for him.
Days later Christmas came alive for me much the same as in 1994: I delivered my newfound creation, this seasonal treat, to my cherished bell-ringer.
My heart leaped with joy, when George returned this year, for once more I got to give my sweet potato pie to him. May you, too, shower your loved ones this holiday with this blessed recipe!
To learn more about the differences between sweet potatoes and yams go to African Nkyemire. Also enjoy this tuber in my Sprouted Quinoa and Yam Salad, 2019/09/05.
- Sweet Potato Pie Yields 1-10″ pie. Total prep time: 3 1/4 hr/ active prep time: 3/4 hr/ baking time: 1 hr (for sweet potatoes the day before) and 1 1/2 hr (for pie the day of).
2 c baked, peeled sweet potatoes, packed down in cup (You will need 1 1/2 lbs or 2 medium sweet potatoes-note that yams are a variety of sweet potatoes in America.)
1 1/4 c half and half
1 c brown sugar, packed (Organic is best; available at Trader Joe’s; coconut sugar is also excellent.)
3/4 tsp salt (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available inexpensively at Costco.)
4 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
1 tsp vanilla
4 lg eggs
- Preheat oven to 350 degrees. Wash sweet potatoes, dry, and pierce with a fork. Wrap potatoes in foil and place on a cookie sheet. Bake in oven until soft, for about 1 hour, depending on size of potatoes. Cool. MAY BE DONE A DAY AHEAD.
- Note: if you don’t have a food processor, go to step 5 for doing this by hand. If using a food processor, place 2 c peeled sweet potatoes in the processor. Blend well.
- Place mashed sweet potatoes in a large bowl and add cream, milk, sugar, salt, spices, and vanilla; blend well with a wire whisk.
- Add eggs and beat again; set aside. Proceed to pie crust.
- If doing this by hand, mash well peeled sweet potatoes, with a potato masher or large fork; follow steps 3 and 4. Set aside when filling is complete. Proceed to pie crust.
Pie Crust Yields: 2 pie crusts. (Note: this recipe requires 3/5’s of these 2 crusts; the rest may be baked into cinnamon sugar strips.)
1 1/4 c unbleached white flour (Bob’s Red Mill organic is high quality.)
1 c whole wheat pastry flour (I grind 2/3 c organic soft winter wheat berries, to make 1 c of whole wheat pastry flour.)
1 tsp salt
2/3 c oil (Grapeseed or canola oil is best.)
1/3 c plus 1 tbsp boiling water
Wax paper (This makes for a mess-free rolling out of the pie crust.)
- Preheat oven to 350 degrees.
- With a fork, blend flours and salt together in a medium bowl.
- Mix in oil and boiling water until all flour is incorporated.
- Form into two balls and cover in plastic wrap. (One ball should be 3/5’s of the dough; the other smaller ball can be made into cinnamon strips and baked along with the pie.) Place balls on top of hot oven to keep warm.
- Using a rolling-pin, roll out larger ball, between 2-18″ pieces of wax paper. Make a big, slightly oblong circle-12 1/2″ x 15″-with the dough (see above photo). Peel off top piece of wax paper. Turn upside down and gently place pie crust over a 10-inch pie plate, with the wax paper side up. Very carefully peel the wax paper off. With fingers, seal any cracks in crust and form a rim around the edge of plate with the dough; patch lean areas of the crust with excess from other areas.
- Pour the sweet potato puree in the pie crust. Bake for 1 1/2 hr, or until a knife comes out clean, when inserted in center.
- This is good!