Sweet potato pumpkin pie, recipe below
If you have southern roots or grew up on a farm, you more then likely had sweet potato pie as one of your many Thanksgiving Day desserts. Last year I made my pie from sweet potatoes and a left over Halloween pumpkin that neighbors discarded. It represented a recession bluster that saved me lots of money, and according to my guest, tasted sensational. You make it almost the same way as a regular sweet potato pie but you use both baked sweet potatoes and baked pumpkin. Here’s a tip I learned year; the pie is better with a little extra freshly ground nutmeg added to the recipe. During the colonial period, English settlers introduced their penchant for pies to the Americas. They also introduced the first African to Virginia in 1619. The first Africans came as indentured servants; the Virginia colony also included white indentured servants from Europe. White indentured servants dominated during the first generation of British settlement, Africans became the majority labor force during the second generation, and their numerical dominance continued to increase. They worked twelve-hour days clearing new land, planting, hoeing, and harvesting Tobacco. In general, the British viewed white indentured servants as possessing only slightly more importance than the free and enslaved Africans at the bottom of the colonial social order. It was during this time that Africans in the colonial south acquired a taste for and the ability to make pies which they made both with African yams brought over on slave ships from Africa and American varieties of sweet potatoes. They also learned from Native Americans how to cook with pumpkins. Commoners could only splurge on such rich desserts on holidays when owners and employers gave them extra time and access staples like sugar, flour, and spices. Thus, for many southerners sweet potato pie became associated with holidays like Thanksgiving. I’ve been modifying traditional recipes for years trying to make them healthier. Here’s my hybrid sweet potato pie recipe as best I can describe it because I am a cook it from scratch type of guy in the kitchen.
Fred's Sweet Potato Pumpkin Pie Recipe
Ingredients:
2 cups baked organic sweet potatoes and 2 cups baked pumpkin
2 large eggs or egg substitutes
1 cup milk (I use soy milk)
2 large eggs (or egg substitutes)
1 cup of milk (I use vanilla soy milk you can use cow milk)
1 ½ cups sugar
1 tablespoon lemon juice
½ teaspoon cinnamon and nutmeg
½ teaspoon vanilla extract
Method
Mix the ingredients into a sweet potato/pumpkin purée add milk as needed to make a smooth but thick filling. Bake in a pie crust shell (remember add a little fiber to your crust recipe/http://simplyrecipes.com/recipes/perfect_pie_crust/) at 375 degrees on lowest rack for 50 minutes, until filling has set. Cool on rack for one hour. Then transfer to refrigerator and chill completely
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