Baking or steaming adds nothing to a sweet potato. While steaming can take much longer, it produces a moister finish. Baking gives you many options for use, from diced to mashed.
A yam is a climbing vine of the genus Dioscorea, or the tuberous root of this plant.
OLD FASHION SWEET POTATO PIE2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
- 3 tablespoons all-purpose flour
- 1 2/3 cups sugar
- 1 cup mashed sweet potatoes
- 2 eggs
- 1/4 cup light corn syrup
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 1/2 cup butter or margarine
- 3/4 cup evaporated milk
- 1 (9 inch) unbaked pastry shell
- In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350 degrees F for 55-60 minutes.