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This Is Not a Food Blog (5) : Sweet Potato Pie

Remember how I was complaining that I didn’t cook anymore? Well, I think saying it on the blog resulted in… this. I kicked my own butt and baked! There is a small organic grocery store near my house, and they have those $20 bags you can order. The catch is that you never know what you’ll get. Well, I guess by now you’ve figured my bag contained sweet potatoes. Two of them! And two huge bastards they were.

I was invited to a Time’s Up party on monday and offered my friend Melanie to bake. Which was very selfish of me: I would overcome my own laziness and finally cook, plus I’d find a use for two humongous potatoes without having to think about it. It was a deal. I wanted to give Smitten Kitchen’s receipe a try, but her receipe being (on her own admission) quite untraditional, I decided I’d try to find something more classic. Like your typical Thanksgiving sweet potato pie. I picked Mark Bittman’s How to cook everything, but no luck… and no sweet potato pie.
Finally, I remembered I had Sheila Lukins’s USA Cookbook – Rasha offered to me a few years back (and I remember complaining that it wasn’t in english… I can be annoying sometimes)
And boom! There was the receipe I was looking for.

I’ll give you the receipe, and I’ll even post it in french, because I had a few requests monday night… Looks like I’m back in baking town!


(see below for the receipe in french)

Ingredients :
Pie crust (by La Tartine Gourmande, as ever)
1 1/4 cup mashed sweet potatoes (I committed the unthinkable and used a food processor to mash the potatoes. It was ok! Also I had two huge potatoes which was too much. There is no secret here: just steam whatever amount you think is right, and save the rest for lunch/ freeze it)
1/2 cup cane sugar
125 ml yogurt
2 eggs
60 ml milk (I always use non-fat, because it’s what I have in my fridge)
1 tbsp. melted better (for once, I used regular butter)
ground nutmeg (to taste)
cinnamon (to taste)
salt (to taste)
Pecan nuts if you like
Whipped cream (when you’re ready to serve)

Instructions :
1. A day before, prepare the pie crust. When it is ready, flatten it with your palms and wrap it in cling wrap. Let it sit in the fridge overnight.
2. 3 or 4 hours before you are ready to bake, take the pie crust out the fridge.
3. When ready, preheat your oven (200°C, 400°F).
4. Roll the dough on cooking paper and garnish your mold. Pre-bake in your oven. Don’t overdo it! It should still be light-colored (after 10 minutes or so).
5. Peel the sweet potatoes and chop them into large chunks (1 cm wide). Set the potatoes in a steam pot (I put the potatoes in a basket) and boil/steam them for 20 minutes until they are very tender. Mash the potatoes with the instrument of your choice (a fork will do, too).
6. In a large bowl, combine this puree with the sugar, the salt, the cinnamon and the nutmeg. Whisk until smooth.
7. Add the eggs (beaten), the yogurt, the milk and the melted butter. Whisk thoroughly.
8. Pour this mix on your pie crust and bake your pie for about 35-40 minutes depending on your oven. The mix should get a lot firmer, but don’t let the surface brown or dry out.
9. Let the pie cool on a rack, or build a mini spaceship out of multiple kitchen appliances to carry it all the way from your place to your friends’ house without damage. That’s what I did.
Oh, and you can decorate the top with nuts, too.


Ingrédients :
Fond de tarte (toujours la même, à l’origine trouvée ici chez La Tartine Gourmande)
1 tasse 1/4 de purée de patates douces (Hérésie : je les ai mixées, mais ceux qui veulent s’amuser avec un presse-purée y sont invités…Côté quantité, j’avais deux énormes patates et il m’en restait plein. J’ai donc congelé.)
1/2 tasse de sucre cassonade (qu’on peut à mon avis remplacer par du sucre normal sans trop de dégâts)
125 ml de yaourt
2 oeufs
60 ml de lait (J’utilise du lait écrémé, mais ce n’est pas obligé)
1 cuillère à soupe de beurre fondu (j’ai pris du beurre doux pour une fois… et puis on est pas obligé de mesurer au quart de poil !)
noix de muscade (selon les goûts)
cannelle (idem)
sel (idem)
Noix de pécan si ça vous chante
Crème fouettée (qu’on fait soi-même au moment de servir)

Instructions :
1. La veille, préparez la pâte sablée. Quand elle est prête, écrasez-la un peu et enveloppez-là dans du film alimentaire.
2. Le lendemain : 3 ou 4 heures avant de commencer à cuisiner, sortez la pâte sablée du frigo.
3. Quand vous vous lancez, commencez par faire préchauffer le four (200°C, 400°F).
3. Étalez la pâte sur du papier cuisson et foncez-là dans le moule. Faites précuire pendant environ 10 minutes (mais pas trop… pas comme moi !!)
4. Épluchez les patates douces et coupez-les en gros cubes (1cm environ). Placez-les dans une cocotte (panier) et faites-les cuire à la vapeur pendant 20 minutes environ. Elles doivent être très tendres. Mixez comme vous voulez ! (fourchette, presse-purée…)
5. Dans un grand saladier, mélangez la purée de patates avec le sucre, le sel, la cannelle et la noix de muscade. Mélangez bien (le mélange doit être lisse).
6. Ajoutez les oeufs battus, le yaourt, le lait et le beurre fondu. Mélangez bien.
7. Versez cet appareil sur le fond de tarte et cuisez le tout pendant 35-40 minutes (ça dépend du four… surveillez bien la bête !). Le mélange doit prendre, mais pas dorer.
8. Laissez la tarte refroidir sur une grille. Et construisez un système de la mort pour emmener le tout chez vos amis sans que la tarte soit scroutchée dans le métro.
Prévoir des noix pour décorer si vous aimez.

Jeeeez. Writing a blog in two langages is a lot of work! I understand now why I never took the time to sit down and translate every post (although it’s what I do in my dream life. In my dream life I get super buff by eating a lot of cheesecake! My dream life is awesome).
Well, I hope you enjoy this as much as I did. It’s a fun little receipe… and it’s quite tasty.

Next time, I PROMISE, books!

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  1. Vanessa says: 30 novembre 201023 h 07 min

    I love your food posts! Do you know that I've never eaten sweet potato pie? The photos are great and it looks delicious. Nice idea with the 20 dollar bags and I'm tempted to get quite a lot myself to try that Smitten Kitchen recipe.

  2. the_young_dude says: 1 décembre 20100 h 46 min

    Well, it was only the second time for me… It's actually pretty close to pumpkin pie.
    By the way, letter in progress!

  3. julie says: 1 décembre 20101 h 15 min


  4. deluxe poulette. says: 1 décembre 201014 h 36 min

    je confirme, c'était sublime… miam miam…

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