Sweet Potato Pie

Name: Sweet Potato Pie
Yield: Makes 1 (9-inch) pie
Ingredients: 2 pounds sweet potatoes; 3 large eggs; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 2 tablespoons molasses; 2 teaspoons ground cinnamon; 1/4 teaspoon fine salt; 1 teaspoon vanilla extract; 1 1/4 cups evaporated milk; 2 tablespoons unsalted butter, melted and cooled; 2 cups graham cracker crumbs (about 15 crackers); 8 tablespoons (1 stick) unsalted butter, melted; 1/8 teaspoon ground cinnamon; 2 large egg yolks, whisked with 2 teaspoons water; Cinnamon Crunch Ice Cream (recipe follows); 1/4 cup all-purpose flour; 1/4 cup quick-cooking rolled oats; 1/4 cup plus 2 tablespoons packed light brown sugar; 2 1/4 teaspoons ground cinnamon; 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, chilled; 2 cups whole milk; 2 cups heavy cream; 2 cinnamon sticks; 1 vanilla bean, split and seeds scraped; 8 large egg yolks; 1 cup granulated sugar; (makes 1 quart)

December 14, 2011

Sweet potato pie is as southern as desserts come. Though it is a favorite in the soul food repertoire, you do not often see it on tables north of the Mason–Dixon line and west of the Mississippi. A traditional ending to Thanksgiving dinner, this silken pie is due for a nationwide comeback as a delicious finale to any fall or winter meal. I love to see an ingredient cross the preconceived boundaries of savory and sweet, and the naturally high sugar content in the potatoes makes its shift from dinner to dessert a seamless one. Yes, you could serve it with store-bought vanilla ice cream, but time dedicated to making your own rich ice cream studded with buttery clusters of cinnamon-spiced graham cracker crumbles is time well spent. Everyone at your table—Thanksgiving or anytime—will be glad you did.

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