This Sweet Potato Pie Recipe Uses a Star Ingredient That Will Take Thanksgiving to Another Level
In the never-ending discussion of the ultimate Thanksgiving feast, dessert is arguably just as important as — if not more important than — the turkey itself. And with the holiday right around the corner, Maya-Camille Broussard’s sweet potato pie recipe just might settle that argument once and for all.
Joining Al Roker on his new Thanksgiving-inspired podcast, “Cooking up a Storm with Al Roker,” the Justice of the Pies founder and star of Netflix’s Bake Squad clued us in on the secret ingredient to her sweet potato pie: plantains!
“The sweet potato is a child of the South,” Broussard said. “And it’s a child of the Black community. But I had dinner one night in Barbados and the chef made mashed sweet potatoes, but it had plantains in it.” This got the wheels turning for the daughter of a self-proclaimed “pie master,” and while she admits her recipe is a bit laborious from a technique standpoint, she assures us that the reward is oh-so sweet.
For the best results, Broussard recommends baking the sweet potatoes instead of boiling, which allows them to caramelize and makes things even sweeter. And while you can add in any type of plantain, the chef suggests using a very ripe one and frying it for three or four minutes until golden-brown. You’ll then use an immersion blender to mix the potatoes and plantains together. In a separate bowl, cream the butter and sugar until they’re light and fluffy, then mix in eggs and evaporated milk, the spices, and the sweet potato-plantain purée before pouring it into your pie shell and baking. Whether you make your own crust or opt for the quick pre-made one, you’ll want to keep an eye on the pie in the oven until the top looks deliciously crisp.
Now if you’re anything like me, the thought of this pie is probably making your mouth water. But honestly, since this is one of Maya-Camille Broussard’s recipes, what else would you expect?