Sweet Potato-Molasses Pie
"Posted for the Zaar World Tour-Cajun.
This version of sweet potato pie has a hint of gingerbread flavor."
photo by Baby Kato
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Yields:
-
1 pie
ingredients
- 1 (9 inch) unbaked pie shells
- 3 medium sweet potatoes (1-1/2 lbs. or can use one 17 oz. can sweet potatoes) or 3 medium yams (1-1/2 lbs. or can use one 17 oz. can sweet potatoes)
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup molasses
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 3 eggs, slightly beaten
- 1 cup milk
- sweetened whipped cream, to garnish (optional)
directions
- In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooked or canned sweet potatoes (you should have 1-1/2 cups.) Set aside.
- Preheat oven to 375F degrees.
- In a large mixing bowl, combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk; mix well.
- Pour sweet potato mixture into unbaked pie shell. Cover edge of pie with foil. Bake in 375F degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife, inserted halfway between the center and edge, comes out clean.
- Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.
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Reviews
-
Creamy texture and unique flavor. However, I think the molasses is a bit too strong here (and I like molasses). I used 2 large eggs instead of 3 eggs, and evaporated milk instead of regular milk. -
This is a great recipe Bayhill. I used the pie filling for 12 tarts. They were wonderful. The sweet potato filling was incredible, rich, creamy, thick, smooth, spicy, dark and deep. I really loved the addition of the dark molasses. It really adds to the depth and flavor of this pie. We really enjoy sweet potato pie and will make your tasty treat again. I garnished the tarts with a sprinkle of powdered sugar and a dollop of whipped cream. It was ambrosia, pure ambrosia. Thank you so much for sharing -
This pie comes out good each time I make it. I started using the molasses when I was shopping at a whole food supermaket in my area. They gave us a sample of it and I fell in love with it. It taste better than the original sweet potato pie I use to make. The only thing I have changed in this recipe is that I use 2 eggs instead of 3. -
This turned out really good. It actually tastes better the next day, after it's been refrigerated. I thought the molasses would be too much, but it wasn't. One thing though, three medium sweet potatoes does not equal 1 1/2 cups mashed. Mine came out to four cups, and I used a little more than two cups of it. -
If you are a fan of molasses you will like this recipe. However, I found the molasses to be a little overpowering for my taste. I used canned sweet potatoes so it was very quick and easy to put together.
Tweaks
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Creamy texture and unique flavor. However, I think the molasses is a bit too strong here (and I like molasses). I used 2 large eggs instead of 3 eggs, and evaporated milk instead of regular milk.
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
