I don’t know about you, but as the temperature drops and the holiday season approaches, most people’s minds turn to comfort….food. Carbs, red meat, dessert! New recipes and old faithfuls. But to step it up, instead of simply dreaming about food, Gentleman Culture decided to take over the kitchen and show you how it’s done! And what better meal to begin with than dessert! So we’ll be cooking up a storm and sharing the good times with you over the next couple of months. If there’s anything you see that you like, feel free to try it out and let us know how it comes out for you. And if there are any suggestions you have for dishes to try, bring ’em on!
We’re starting with a dish that is famous around this time of year…sweet potato pie. And we’ll give you the play-by-play as we’ve made it. Now, let me share this: I’ve heard, from people who’s opinion I trust, that this is the best sweet potato pie they’ve ever had…but I’ll let you be the judge.
1 hand mixer
1 large mixing bowl
1 large pot
1 (1 lb) Sweet Potatoes
1/2 cup butter (softened)
1 cups white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoons vanilla extract
1 (9 in) graham cracker pie crust (graham cracker optional)
YIELD: 1 pie
1. Boil sweet potato whole in skin for 1 hour or until a fork pushes through to center with ease.
2. Run cold water over the sweet potato, then remove the skin.
3. Break apart sweet potato in a large mixing bowl.
Step 4. Add butter and mix well with hand mixer.
5. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth.
6. Pour filling into unbaked pie crust.
7. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean.
We had a blast making this pie, and and even better time eating it! Truth be told, I had it for dessert, then the next morning for breakfast. And again, if there are any suggestions you have for dishes to try, bring ’em on! Our next dish on the list is peach cobbler! We’ll move on from desserts after that…maybe.