Pumpkin pie is synonymous with Thanksgiving, but it took an interesting journey to get there. While it is native to North America, the pumpkin was an early export to France. From there it was introduced to Tudor England, where it has been used as a vegetable and even stuffed with apples and spices and baked whole. Strangely enough, the pilgrims brought the tradition of pumpkin pie back to North America.
Why not break from tradition this year and use the sweet potato, which is another native of the Americas, in your pie?
Here is a twist on a lemon meringue pie, using sweet potato. Delicious with a scoop of ice cream or a cup of espresso after dinner.
1 short crust pie crust
3 lbs sweet potatoes
1 can sweetened condensed milk
2 teaspoons lemon juice
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 egg whites
1 teaspoon cornstarch
1/4 teaspoon cream of tartar
3 tablespoon sugar
1. Line a baking sheet with aluminum foil, prick sweet potatoes all over with a fork, place on prepared baking sheet and bake for one hour at 350 F until tender. They can also be cooked in a microwave oven.
2. Cut in half, scoop out the flesh, mash and allow to cool. You will need 2 cups.
3. In a large bowl, mix the condensed milk, egg yolks, lemon juice, vanilla, cinnamon, nutmeg and salt. Add the sweet potato.
4. Pour into the pie crust.
5. Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the sugar and cornstarch. Continue to beat until firm peaks form.
6. Spread over the pie filling and swirl into peaks with a fork.
7. Bake at 350 F until the peaks are golden, about 20 minutes.
8. Remove from oven and cool in a rack.
*Note: If a raw crust is used, it must be prebaked