Incorporate these tips in your baking and take your favorite sweet potato pie recipe from good to great.
The cooler days of autumn tend to usher in all things pumpkin, and why not?
The classic sweet potato pie is a must-have on holiday sideboards throughout the South.
Credit: Hector Sanchez
will often lead us to choose a trusted convenience product.
Prepare the Crusts
One package of store-bought pie crusts makes two pies.
Pre-baking also creates a flakier crust and prevents sogginess.
Roast the Potatoes for Deeper Flavor
Sweet potatoes are full of natural sugars.
This recipe uses roasted, instead of boiled sweet potatoes.
The skins should come right off.
If the crust gets too dark before the pie is done, loosely cover it with aluminum foil.
You want the filling to be firm for cut clean slices.
Use a pie rack for even cooling.
When it is cool, loosely cover with aluminum foil and refrigerate for up to three days.
When you’re ready to use your frozen pie there are a few ways to prepare it for serving.
Thaw the pie in the refrigerator overnight (or for 10-12 hours), this prevents a soggy crust.
