Sweet potato pie is a traditional dessert that has accompanied numerous generations in Latin America. Its origin dates back to the fusion of indigenous and European cultures, where the sweet potato became a star ingredient due to its natural sweetness and soft texture. In Mexico, it is commonly known as "pastel de camote," while in countries like Venezuela and Colombia, it is called "dulce de batata" or simply "batata en pastel." In Argentina, this dessert is adapted with regional variations that incorporate dried fruits and spices. This delicacy not only stands out during end-of-year festivities but is also enjoyed at any time of the year due to its comforting flavor and delicate spiced aroma.
How to Make Sweet Potato Pie IV
For this recipe, you will need the following ingredients: light brown sugar, salt, cinnamon, nutmeg, molasses, sweet potatoes, light cream, eggs, dry sherry, and a 9-inch pie crust.
Boil until tender, peel, and mash the sweet potatoes.
Mix sugar, salt, cinnamon, and nutmeg.
Add molasses and sweet potatoes.
Beat well.
Incorporate half-and-half, egg yolks, and sherry.
Beat the egg whites until stiff peaks form, fold into the mixture, and pour into the pie crust.
Place in an oven preheated to 425 degrees.
Reduce the heat to 375 and bake for approximately 35 minutes.
The pie will be golden and firm in the center.
Serve hot or cold with whipped cream.
If you do not want alcohol, simply omit it from the recipe, but the flavor will be completely different.
