Ruth Reichl’s Iconic Sweet Potato Pie: A Timeless Recipe from Comfort Me With Apples
This post takes us back to a culinary adventure from 2009, a time when my relationship with sweet potatoes was, shall we say, complicated. Despite my personal indifference to sweet potatoes back then, I boldly decided to prepare Ruth Reichl’s sweet potato pie recipe for a school event. The truly audacious part? I dropped it off at my daughter’s school luncheon without even tasting a single bite. As it was intended for the teachers, helping myself to a slice felt entirely out of the question. It was a leap of faith, using an untried recipe for an important community gathering, but this particular pie became an instant legend. For years after its debut, it garnered rave reviews, becoming a cherished memory among those who tasted it. My gratitude goes out to Ruth Reichl for crafting such an unforgettable dessert!
Thinking back to those days, I genuinely miss the era of Gourmet Magazine. It was a beacon of culinary inspiration, a publication that consistently delivered not just recipes but entire experiences, beautifully photographed and thoughtfully written. Ruth Reichl, in her role as editor-in-chief, elevated it to an art form. Her approach to food and storytelling imbued every page with a sense of wonder and accessibility, making even the most intricate dishes feel achievable and inviting. The magazine truly shaped a generation’s understanding of good food and the joy of cooking, and its absence is still felt deeply by many who adored its unique blend of sophistication and warmth.
The Enduring Appeal of Ruth Reichl’s Sweet Potato Pie from Comfort Me With Apples
Yesterday, a familiar tradition unfolded as I prepared two pies for yet another school event: a classic pecan pie and, once again, a sweet potato pie. These were destined for drop-off today, but a scheduling conflict meant my husband, Todd, had to handle the delivery. This brings me back to a similar predicament from years ago – not knowing firsthand if my culinary creations were well-received. This uncertainty weighs particularly on the sweet potato pie, precisely because, in a moment of nostalgic boldness, I revisited a recipe I hadn’t made in quite some time, and certainly hadn’t tasted recently.
While I didn’t get to savor a slice myself this time either, I can confidently share my observations from its preparation. The pie baked up exceptionally smooth, a testament to a well-balanced filling. What immediately caught my attention was the modest amount of sugar it called for – a welcome departure from some sweet potato pie recipes that tend to be overly sweet, masking the natural flavors of the sweet potato. Instead, this recipe incorporates a touch of melted butter into the filling, which doesn’t just add richness but beautifully rounds out the flavors, creating a harmonious and comforting taste profile. The source of this remarkable recipe is none other than Ruth Reichl’s acclaimed book, “Comfort Me with Apples.” Knowing its origin provides a unique sense of reassurance, as any seasoned cook knows that Ruth Reichl’s recipes are consistently excellent, trustworthy, and truly comforting.
Why This Sweet Potato Pie Recipe Stands Out
In a world saturated with sweet potato pie recipes, Ruth Reichl’s version from “Comfort Me with Apples” possesses a distinct charm that sets it apart. It’s not just a recipe; it’s an experience, a journey into the heart of comforting, well-executed baking. Many sweet potato pies can fall into the trap of excessive sweetness, overpowering the earthy, delicate flavor of the sweet potatoes themselves. Reichl’s genius lies in her restraint, allowing the natural starches and sugars of the sweet potatoes to shine. The thoughtful inclusion of melted butter in the filling, rather than just cold butter, ensures a deeply integrated richness that melts on the tongue, contributing to an incredibly smooth and luxurious texture. This isn’t a pie that screams for attention with bold, aggressive flavors; instead, it whispers of tradition, warmth, and culinary wisdom.
Furthermore, the meticulous balance of spices – cinnamon and freshly grated nutmeg – is key. They complement, rather than dominate, the sweet potato, adding layers of aromatic depth without becoming overwhelming. The hint of dark rum, a subtle but brilliant addition, elevates the flavor profile, introducing a sophisticated warmth that transforms the pie from merely good to truly exceptional. This recipe understands that a great sweet potato pie is about harmony and texture, delivering a silken, creamy filling encased in a perfectly baked crust. It’s the kind of dessert that feels both familiar and extraordinary, a true testament to the power of a well-crafted recipe.
Sweet Potato Pie: A Culinary Staple and Holiday Favorite
Sweet potato pie holds a revered place in American culinary traditions, particularly in the Southern United States. More than just a dessert, it’s a symbol of comfort, family gatherings, and the rich agricultural bounty of the region. Often making its appearance during the cooler months, it truly shines during the holiday season, gracing Thanksgiving and Christmas tables as a beloved alternative or complement to pumpkin pie. Its vibrant orange hue and warm, spiced aroma evoke a sense of home and celebration, making it an indispensable part of many holiday feasts.
Beyond its festive appeal, sweet potato pie embodies a history rooted in resourcefulness and a deep appreciation for seasonal ingredients. Historically, sweet potatoes were a staple crop, and transforming them into a delectable pie was a way to celebrate their natural sweetness and versatility. Today, it continues to be a unifying dish, a sweet reminder of shared heritage and the joy of coming together. Whether served warm with a dollop of whipped cream or chilled as a refreshing treat, this pie transcends mere sustenance, offering a spoonful of history and a taste of cherished traditions. Ruth Reichl’s recipe beautifully captures this essence, creating a pie that resonates with both historical significance and contemporary appeal.
Tips for Achieving Sweet Potato Pie Perfection
Even the simplest recipes benefit from a few expert tips to ensure flawless results. For Ruth Reichl’s Sweet Potato Pie, paying attention to a few details can elevate your baking experience and guarantee a truly magnificent dessert. Firstly, the selection and preparation of your sweet potatoes are paramount. Choose firm, unblemished sweet potatoes, and ensure they are roasted until “very tender.” This isn’t just about cooking them; it’s about concentrating their natural sweetness and making them incredibly easy to mash into a smooth, lump-free puree. Over-roasting slightly can even enhance their flavor, so don’t be afraid to let them get nice and soft.
Secondly, the mashing technique is crucial for that signature smooth filling. After peeling, mash the roasted sweet potatoes thoroughly with a potato masher, or for an even silkier texture, consider pressing them through a food mill or using a hand mixer. This step prevents any undesirable fibrous bits in your finished pie. When combining the ingredients, ensure the melted butter and sugar are well incorporated before adding the liquids and eggs. The filling will be quite liquid, as the recipe notes, which is perfectly normal and contributes to its custard-like consistency upon baking. Lastly, the instruction to preheat a rimmed baking sheet in the oven and bake the pie on the bottom rack is a brilliant technique. This helps to set the bottom crust, preventing it from becoming soggy, and ensures even heat distribution for a perfectly cooked filling. Always allow ample cooling time, ideally several hours, for the pie to fully set and for its flavors to meld and deepen. Patience truly is a virtue when it comes to pie, and this cooling period is essential for achieving the perfect slice.
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Recipe
Ruth Reichl’s Sweet Potato Pie
Anna
Pin Recipe
Ingredients
- 2 medium sweet potatoes about 1 ¼ pounds
- 4 tablespoons unsalted butter
- ¾ cup sugar
- ¾ cup whole milk
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 1 tablespoon dark rum
- 1 tablespoon all-purpose flour
- 1 unbaked 9-inch pie shell
Instructions
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Preheat the oven to 350°F.
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Prick the sweet potatoes with a fork and roast them on a baking sheet until very tender, about 70 minutes.
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When ready to bake the pie, preheat the oven to 400°F. Set a rimmed baking sheet in the oven to preheat along with the oven.
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Remove the skin from the potatoes and put them in a mixing bowl. Mash very well with a potato masher.
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In a saucepan, melt the butter. Add the sugar to the melted butter and stir to let it dissolve a bit.
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Add the butter & sugar mixture to the potatoes, followed by the milk and the eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be quite liquid) and pour into an unbaked pie shell.
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Carefully transfer the pie to the heated shallow baking sheet and bake on the bottom rack of the oven until the filling is just set, about 40 minutes. Transfer the pie to a rack to cool.