Over the course of about three years I perfected this pie. To my taste, it’s not too sweet, nor is any flavor overpowering. The sorghum gives it an earthy sweetness, the ginger some mild bite, and the bourbon vanilla extract plays a subtle yet important supporting role for the star, the sweet potatoes.
Oddly, no other sweet potato pie recipe I’ve found calls for salt. It was the last thing I added to the recipe, and it absolutely ties all the flavors together perfectly. The ginger goes great with the graham cracker crust. When making fresh whipped cream, throw in some of that bourbon vanilla extract.
2-3 sweet potatoes (1.25-1.5 lbs raw)
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sorghum (not molasses)
1/3 cup heavy cream
1 tsp vanilla extract (preferably homemade with bourbon)*
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 9″ graham cracker pie crust
Bake sweet potatoes at 425* for one hour. Turn off heat and let sweet potatoes remain in oven for 40-50 minutes until tender. Preheat oven to 350*. Remove sweet potato skins and place in large mixing bowl. Add butter and mix. Add sorghum, brown sugar, cream, eggs, bourbon vanilla extract, spices and salt. Mix until smooth. Pour filling into pie crust and bake at 350* for one hour. Let cool and fall. Serve warm with fresh whipped cream.
*If you don’t have bourbon vanilla extract, add 1/4 tsp bourbon with 3/4 tsp regular vanilla extract
I just wanted to let both of you know that I’m still here. Between family, work, church, holidays, illnesses, the homestead, songwriting, and more–well, let’s just say I’ve barely had time to think about the podcast. I look forward to getting back into it next month (next year). Until then, may your mind be on the ways of the Lord!
I can’t recall as much of what I read as I used to, and I don’t have the time to study and build up knowledge as I would like. So, I read Scripture for songwriting, sermons, and personal study; and read books and articles by those with far greater knowledge and education than I, and I wind up thinking, “Why am I even trying to contribute? I know so little!”
Thankfully, I know as long as I preach and sing according to God’s Word, even if it is on the simple side, God uses it. God uses me. ME! as a means for his glory.
The drupes on the dogwoods that bloomed Aren’t the only red here in these shadowy woods Because the maple leaves are turning now In a few, shortening days the Almighty Will dip a big hog bristle brush into Paint the three shades of fire and let loose With a thousand foothill-wide strokes By rifle deer season, all but the evergreens Will yield to the coming winter’s turn Sunlight will reach the forest floor And the trees will give back to the earth Has it ever occurred to you That the cooling shade doesn’t fall away Until we don’t need it anymore? And boy, does it go out in style
Something everyone interested in homesteading, self-sufficiency, or just the general outdoors needs to look into is foraging. There is still time to get into acorns this year, and so to make some of the tastiest cookies you’ll eat. Making Acorn … Continue reading →
Books upon books have been written about fermentation. This is by no means meant to be an exhaustive post on the subject; this is a basic overview of fermentation and the science/art (scart?) of fermenting.
I hope to lure you into the wonderful world of friendly bacteria and yeasts; let’s put these little microscopic critters to work!