Comments on: How To Make Grandmama’s Sweet Potato Pie or ummm…Casserole?

By: JoAnn wilson

JoAnn wilson — Fri, 20 Nov 2009 15:43:47 +0000

Hi Christy,
I wish there was a way to just print out the recipes ,I love the way you do all the steps but to print it all out would use a lot of ink .
Thank You
greywolf1118@yahoo.com
JoAnn Wilson

By: Diane

Diane — Thu, 19 Nov 2009 17:10:21 +0000

I love sweet potatoes!!! They taste super and they’re very glycemic friendly for diabetics – what’s not to like? My fav lazy way is to nuke them (in a little water for a few minutes each side), then cut them in half long-ways and sprinkle with cinnamon and chili powder. Sounds weird, tastes yummy; the sweet potatoes are very moist done this way, and you don’t need to add any butter (but you certainly can, especially if you’re Southern). Happy Thanksgiving Christy. Among many other things, I’m thankful for your blog. Even if it’s a recipe I probably won’t make, I read all the way through because your great personality shows through.

By: Mrs. Welch in TX

Mrs. Welch in TX — Thu, 19 Nov 2009 15:36:43 +0000

Just as you love cinnamon with sweet potatoes, Christy, I’ve come to love a little touch of cardamom. Yes, it’s exotic, yes, it’s something our mothers and grandmothers would not have used, but oh my heavens, it is goo-o-o-ood.

This too won’t give you that raw slice you crave, but it works for me. On the night before you need the cooked sweet taters, do this:

Put a sheet of foil below the rack you’ll be cooking the sweet potatoes on (they drip).

Before you turn the oven off (having cooked supper in it), scrub, prick, and roast your whole taters for about an hour. Turn the oven off and leave them sit overnight.

After breakfast in the morning, take out your now cool-to-touch taters and peel them. This will be remarkably easy. (Be sure to compost your skins, or at least put them out for the critters to eat!) Then you can do what you like with the deliciously roasted, fully cooked taters – pie, casserole, whatever.

(Now some lawyer will tell us that you can’t recommend letting cooked food stay unrefrigerated overnight. But I’ve been doing this for at least twenty years and have not died or killed anyone yet, nor even made anyone sick. So fooey on the timid folk.)

Thanks for everything, Christy. I am grateful for Southern Plate. And happy holidays!

Yours,

Mrs. Welch
Lago Vista TX

(PS I’ve been reading Charlaine Harris’s Sookie Stackhouse novels in my five minutes of free time a day – and it struck me that you could be Sookie once she’s married and settled down. Just a wild hair and I hope you find it flattering, not distressing! )

By: Velta Morris

Velta Morris — Thu, 19 Nov 2009 15:11:31 +0000

I was just going to add a comment and saw that someone else had already done it. I, too, boil my potatoes whole, after rinsing them well. Just before they get too well done, I remove them, cool slightly and then the peel slips right off! Big time saver, and I have found that the taste nor texture is compromised.

By: Elaine Raye

Elaine Raye — Thu, 19 Nov 2009 13:19:53 +0000

I make this dish in a very similar recipe minus the coconut. I microwave my sweet potatoes in their peels. Let them cool enough to handle and the skins come off fairly easily. I also like the fact that they are not soggy from water or steam. Just another way of doing things to come up with the yummy result.

By: Meemers

Meemers — Thu, 19 Nov 2009 04:55:38 +0000

Down in Atlanta, my Mother called this dish Sweet Potato Souffle, but she didn’t add coconut, only sweet potatoes, sugar, eggs, butter, a dash of cinnamon and nutmeg then topped it with marshmallows. Later on, a coworker brought the sweet potato souffle with a struesel topping and after I tasted that, I was hooked on that way of topping the dish. It’s hard to think of it as anything but pure heaven! Christi, you may not have ever heard of this song, but when I was a kid (and I’m in my 70’s), there was a song called “Take An Old Cold Tater and Wait”. No joke! That’s a real song. Boy Howdy, those leftover sweet potatoes were a real treat. Of course, they were much better hot out of the oven, dripping with butter. I bought several sweet potatoes yesterday and I can’t wait to bake them. YUM. Not only are they good for us, but they are a real treat. Of course, I am more careful about the butter these days. Have you ever heard of a purple sweet potato? I saw some in the Whole Foods Store yesterday and couldn’t believe my eyes. Walking through a Whole Foods store for the first time was a great experience. A “foodied” dream come true. ;~)

By: Foustein

Foustein — Fri, 06 Nov 2009 19:52:41 +0000

Christy, I make basically this same recipe and all my crazy friends call it my Baptist Sweet Potato Casserole because I always add a “very healthy” splash of good Kentucky Burbon. Never have any left overs either. Try it, you just might like it.

By: Tannis

Tannis — Sun, 11 Oct 2009 04:35:45 +0000

This is pure heaven! Made it for dinner last night and couldn’t get enough (although I bet my waistline could . The only thing I did different was use butter instead of margarine.

By: Judi

Judi — Sat, 19 Sep 2009 16:57:11 +0000

Can you freeze a sweet potato pie?
If so, how would you recommend to do it?

By: southernplate

southernplate — Wed, 26 Nov 2008 13:08:57 +0000

Hey Chris! That is so funny because we’ve never had pumpkin pie, we’ve always had sweet potato casserole, too! Boiling them in their skins is a wonderful idea! It won’t work for me though because my Mama got me spoiled when I was younger and I have to have a slice of peeled raw sweet potato to munch on (or two) while they cook! I’m awful, I know! You sound like a GREAT cook!!!

Ross, Hey! I emailed you the answer to your question as soon as it came up to make sure you got it in time. Here is email:

Hey Ross! I would double it if for sixteen people. One would likely be enough (a lot of people don’t eat sweet potatoes) but two should be plenty Gratefully, Christy

Thank y’all!
Christy