Sweet Potato Molasses Pie
Sweet potato pie is something that I tend to forget exists. Similar to my pumpkin pie recipe, it is one that I enjoy making when my stores of pumpkin and winter squash have run out. I do not often come into the possession of sweet potatoes, but when I do, this pie tends to make it onto our meal plan. Rich, sweet, and thick it’s a pie everyone definitely has to try. This recipe, however, uses something a bit historical within it that we tend to only use during the holidays: molasses!
True molasses is made from extracted juice of sugarcane. It’s a natural sweetener that was used for almost everything in the days before now. Imported from the West Indies, it was even taxed during the time period of the American Revolutionary War in the British Molasses Act of 1733. Because it was cheaper than refined sugar, molasses was the most commonly used sweetener during this time period. Refined sugar did not become popular until the 1880s. As we all know now, the opposite is true: molasses costs much more than refined sugar. But we also know that refined sugar is not good for your body! Molasses, on the other hand, contains nutrients and antioxidants making it superior over sugar (though it does still contain a lot of sugar, so be weary!).
ingredients & recipe:
1 homemade pie crust (I used this spelt one)
2 medium sweet potatoes or about 2 cups worth; peeled, boiled, and mashed
1/2 cup molasses
1/2 cup brown sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 cup milk or coconut milk
4 eggs
1 tsp vanilla extract
4 tbsp butter or oil, melted
DIRECTIONS:
Make your pie crust ahead of time and chill in your pie dish. Blind bake before filling: you can find the instructions here.
Preheat your oven to 350.
In a large bowl, mix together the brown sugar, flour, cinnamon, nutmeg, ginger, and salt.
Add the milk, eggs, and vanilla. With a spoon or spatula, incorporate the mashed sweet potatoes, molasses, and melted butter or oil.
Brush your entire pie crust with an egg wash; this creates a barrier layer which prevents your crust from becoming soggy. Pour in the sweet potato filling.
Bake uncovered for 50-60 minutes or until the crust is golden and the filling is set.
The molasses hints upon the delicious warm spices in this recipe. I really enjoyed swapping out some of my sugar for it instead. It felt like a more historical way to enjoy a truly iconic pie. Sweet potatoes harvested in the autumn make a truly delicious treat during these harsh winter days. It’s been in the negative temperatures here in Iowa, so I’ll be curled up with baby Dean, an old quilt, and a cup of hot coffee to enjoy my slice of pie. Where will you be?
xoxo Kayla
