Sweet Potato Pie

Organic Sweet Potato Pie

If you are a last-minute kind of person and you haven’t yet made your Thanksgiving pie, I’m here to help you out with my organic sweet potato pie recipe! There are all kinds of pies that people make for this American holiday. Most traditional is the pumpkin pie, but there are also apple pie, pecan pie and the Southern favorite, sweet potato pie. Yes, I love pumpkin pie. I’m a huge fan of all things “pumpkin spice” from September until January, but this year, try something new.

For many years I have experimented with sweet potato pie recipes. There was a wonderful little soul food restaurant in downtown Orlando called Johnson’s Diner, that is now closed. They had real Southern food and when they were in their original restaurant space, the combination of the food and the decor reminded me of family reunions at my great-grandmother’s house when I was a kid. Johnson’s also had the best sweet potato pie. Over the past ten years or so, I have tried many different sweet potato pie recipes in an attempt to recreate the one from Johnson’s Diner, and failed. What I have done, at last, is create my own organic sweet potato pie recipe that would make any Southerner happy to serve.

If you aren’t a Southerner and have never tried sweet potato pie, give this a try. If you’re what we Southerners call a Yankee, then you will probably call them yams. No matter whether you call them sweet potatoes or yams, they are all the same thing. But yam pie just doesn’t have the same ring to it. Now, if you haven’t made your pie for Thanksgiving yet, you had better get on it!!

Organic Sweet Potato Pie

  • 1 organic 8- or 9-inch pie shell, unbaked (I used Wholly Wholesome from the freezer section in Whole Foods)
  • 1 pound cooked, cooled, peeled sweet potatoes (or use canned that have been drained and rinsed)
  • 2 organic large eggs
  • 1- 12 oz. can organic sweetened condensed milk
  • 1 1/2 teaspoons organic ground Ceylon cinnamon
  • 3/4 teaspoons organic ground nutmeg (or grate your own on a Microplane)
  • 1/2 teaspoon sea salt or Himalayan pink salt

Preheat oven to 425 degrees. Put all ingredients, except pie shell, into a large mixing bowl. Beat with a hand mixer until all ingredients are well combined. Then blend with and immersion blender or regular blender until smooth. Pour into pie shell and smooth the top. Bake at 425 degrees for 15 minutes. Reduce the heat and continue to bake for another 35 minutes. Don’t forget to rotate the pie in the oven halfway through baking so that it bakes evenly. Once it finishes baking, cool the pie completely. You can eat it at room temperature or your can wrap it and refrigerate it and eat it cold. Try it both ways to see how you like it best. You can eat it like it is or you can top it with fresh organic whipped cream or organic vanilla ice cream.

Organic Sweet Potato Pie

Baked, cooked, peeled and cut sweet potatoes.

Organic Sweet Potato Pie

Sweetened condensed milk, nutmeg and cinnamon that I used.

Organic Sweet Potato Pie

All of the ingredients in the bowl ready for mixing.

Organic Sweet Potato Pie

After mixing and immersion blending. Ready to go into pie shell.

Organic Sweet Potato Pie

Ready for the oven.

Organic Sweet Potato Pie

The pie rises a lot when hot then comes back down when cool, which causes cracking.

Organic Sweet Potato Pie

The finished sweet potato pie with Microplane and whole nutmeg.

Organic Sweet Potato Pie

The finished sweet potato pie with whole nutmeg.

Organic Sweet Potato Pie

A slice of sweet potato pie, ready to eat.

Pumpkin Spice Beignets

Pumpkin Spice Beignets

Sometime in September or early October, I decided that the deep fryer was sitting on the counter collecting dust, taking up space and not getting used. It was clear that either it needed to get packed up or it needed to start getting used on a more regular basis. After perusing my cookbooks and buying a large amount of sunflower oil, I decided on the latter of the two choices.

The first recipe that I decided to try out was a quick and easy beignet recipe. These are not the kind of beignets you will get at Café du Monde in New Orleans. Those kind of beignets use a yeast raised dough and are a lot more work. While I love the yeast raised beignets, this blog is about realistic organic living. Let’s be realistic. Most of us aren’t going to want to spend that kind of time or energy on a Saturday night/Sunday morning to make Café du Monde style beignets. These beignets are more like a cake doughnut. Using a very un-organic analogy, it’s like the difference between a Krispy Kreme doughnut (the Café du Monde beignets)  and a Dunkin’ Donuts doughnut (these beignets). Both are good, but indisputably different. Topped with powdered sugar and served with warm maple syrup, they make a Fall Saturday or Sunday morning magical.

The second time I made these beignets, I tweaked my original recipe and turned it into a pumpkin spice delight to fit the season. This recipe is quick to throw together. You’ll spend more time frying these golden nuggets of deliciousness than you will in preparing the dough. If you don’t have a deep fryer, you can also use a Dutch oven or iron skillet. Just in case you are a fan of coconut oil, like me, please don’t use it in your deep fryer. I have tried it, and it doesn’t work out so well. I usually give my fryer a workout every other Sunday. Realistically, we shouldn’t be eating fried treats any more often than that.

Pumpkin Spice Beignets

Pumpkin Spice Beignets

  • 6 cups sunflower oil for frying
  • 3/4 (6 oz.) cup organic buttermilk
  • 1/2 (4 oz.) cup organic solid pack pumpkin
  • 1 organic large egg
  • 1/4 (2 oz.) cup sunflower oil
  • 2 cups (8 1/2 oz.) organic all-purpose flour
  • 1 1/2 Tablespoons non-GMO baking powder
  • 1 teaspoon sea salt
  • 2 Tablespoons organic granulated sugar
  • 1 teaspoon organic ground Ceylon cinnamon
  • 1/2 teaspoon organic ground ginger
  • 1/2 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground clove
  • organic powdered sugar
  • organic maple syrup

Heat at least 2 inches of oil to 350 degrees in whatever frying device you have decided to use.

Mix the buttermilk, pumpkin, egg and oil together. In a separate bowl, whisk together the flour, baking powder, sea salt and granulated sugar. Combine flour mixture and buttermilk mixture, and stir until smooth.

When the oil is heated to 350 degrees, drop the batter in tablespoon sized dollops into the hot oil. I use a cookie scoop, which looks like a small stainless steel ice cream scoop. Fry four to six beignets at a time. Be sure to leave room for them to expand and move around a bit. Fry the beignets until they are nicely browned on each side, about two minutes per side. Remove from oil and drain on a cooling rack set over a paper towel lined cookie sheet. This keeps the beignets from sitting in and soaking up extra oil.

Put powdered sugar into a fine mesh strainer or sifter and sprinkle over the beignets. Serve with warm maple syrup. This recipe should make enough to generously serve 4.

Pumpkin Spice Beignets

Try out this recipe and let me know what you think. If you would like me to blog about a particular subject or recipe, please leave a comment below. Enjoy!