Sweet Potato Chocolate Pie
Pie…the word conjures up memories of grandma’s kitchen, warm
and fragrant, the heart of the household.
A tender, flaky crust full of homemade goodness…pie is the favorite
dessert of many.
Sweet potatoes…this word also conjures up memories of grandma’s
kitchen, particularly at Thanksgiving.
We’re all familiar with the cloying sweetness of canned sweet potatoes
baked with marshmallows on top, but did you know just how versatile sweet
potatoes really are? And how healthy?
Sweet potatoes are rich in complex carbohydrates, fiber and
beta-carotene as well as other vitamins and minerals. They can be roasted, fried, baked, and mashed
and they serve as major ingredients in many dishes.
Including pie. This pie.
With sweet potatoes and walnuts in it, this qualifies as health food, doesn't it?
Sweet Potato Chocolate pie has a wonderful silky
smooth filling of mashed sweet potatoes which rests on a fudgy chocolate base. The crunch of toasted walnuts tops the
pie. Served with whipped cream (the real
kind, not “whipped topping”), you have a dessert fit for royalty.
This pie falls under the category of custard pies.
Preheat oven to 350.
- 3 eggs
- 3/4 C dark corn syrup
- 3/4 C brown sugar
- ¼ tsp salt
- 1 Tbs dark rum
- 3/4 C cooked, mashed sweet potato
- ½ Tbs vanilla extract (not
- ¼ C butter, melted
- 3/4 C chocolate chips
- 1 ½ C walnuts, toasted and chopped
- 1 unbaked 9” pie crust
cream (for serving – not “whipped topping”)
Combine first 4 ingredients and beat
Mix in rum, sweet potato, and
Slowly add melted butter to mixture,
and blend until smooth.
Sprinkle chocolate chips and pecans
onto pie crust bottoms.
Bake 35 to 45 minutes, until “softly
firm” in the middle and golden brown. (see Notes)
Serve at room temperature with
dollop of whipped cream.
- Do not use canned
sweet potatoes for this recipe. The
pie will be too sweet and sticky.
Instead, bake a sweet potato in the microwave oven until tender (pierce
the skin, wrap it in a paper towel, bake for 3 minutes on one side, turn over,
bake 3 minutes on the other side). Cut in half, scrape the flesh out with a
spoon, and mash it. Easy!
- Toasting the walnuts gives them more flavor and their
signature crunch. Toast in a 325 oven
for 6 minutes (I use a toaster oven).
- “Softly firm” means the center moves slightly, but not in a
loose, liquid manner. Custard pies
should always have a little “soft jiggle” in the middle when they come out of
the oven because they continue to cook for the first few minutes. Leaving them in the oven too long (until firm
and hard in the middle) will cause them to be grainy.
- Use real whipped cream.
Whipped topping will mask the delicate flavor of the sweet potatoes.
- Speaking of which, this pie almost tastes like
pumpkin pie without the spices. You may
substitute canned pumpkin if you wish, but even if you normally dislike sweet
potatoes, this pie will surprise you with it's non-sweet-potato taste. It's just plain DELICIOUS.
A cup of coffee would be perfect with a slice of this pie.
You might also like...
...Chocolate Zucchini Bread
...Chocolate in Jefferson, Texas
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