Tuesday, November 11, 2008

Sweet Potatoe-Apple Pie

Note: yes, I know I misspelled potato, but that's because the cook who wrote this recipe (Frank Davis' mom) gave it this title...and I'm maintaining its integrity.

I went to the dentist last week and the dental assistant, Robert, is a big foodie like me. Every time I go see them—yes, unfortunately I need a lot of dentistry work—we always chat about food, new or interesting recipes we've tried, compare restaurants, talk about new cookware we've bought, you know, your typical foodie talk.

This last visit Robert mentioned he wanted to make dessert for Thanksgiving but wanted to try something different. He mentioned a sweet potato pie, but he thought it would be too passé. Well, it just so happens that my husband got a really interesting sweet potato pie recipe from Frank Davis, the cook in the USNS Arctic, and, let me tell you, it's not passé at all. Frank's mother wrote this recipe and it was passed on to him. So, we're really lucky to get a copy of it.

The apples in the pie really make a difference and it gives the pie a texture you're not expecting. This was really good, and super easy to make. If you're going to put whipped cream on it, I suggest you put the real stuff because the canned stuff just won’t do it justice.


  • 2 medium apples, peeled, cored and thinly sliced (I used Gala apples, but Granny Smith will work also)
  • 1 (9 inch) unbaked pastry shell
  • 3 medium sweet potatoes, peeled, cooked and mashed (2 cups)
  • 2 large eggs, slightly beaten
  • 1 1/2 cup heavy cream
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon + more for apples
  • 1/4 teaspoon ground nutmeg + more for apples
  • 1/4 teaspoon salt

Preheat oven to 375 degrees.

First, cover the edges of the pastry shell crust around with foil.

Sprinkle a pinch of cinnamon and a pinch of nutmeg over apples and gently toss. Place apples at bottom of pastry shell (try to lay them down neatly).

In a mixing bowl combine mashed sweet potatoes, eggs, heavy cream, brown sugar, 1/4 tsp. cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt and blend until smooth with a rotary beater. Pour mixture over apples in pastry shell.

Bake at 375 for 40 minutes. Remove foil from crust and bake an additional 10 to 15 minutes or until knife inserted just off the center comes out clean. Cool at room temperature, serve and enjoy.

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