Sweet potato processing - Bourbon Sweet Potato Pie

Growing up, sweet potatoes were reserved for Thanksgiving and Christmas dinners. I'm so glad we're now able to enjoy them throughout the entire year! I like them baked, mashed, and yes, "candied." I generally purchase enough cans from the grocery to last for a year. Around here, you won't have much luck finding them on the shelves other than at the holidays. 

This year I noticed a local grocery was selling sweet potatoes for $.67 a pound. I purchased twenty pounds, or enough for seven quarts and ten pints. I processed the quarts this morning and plan to do the pints tomorrow. 

A few days ago, the governor of Maryland, Larry Hogan, laid out a grim picture of where the State is headed in the fight against Covid-19. I'll be working from home again for at least the next three weeks, an eventuality I saw coming and prepared for. 

That's what the return to home canning is all about - preparing for the unknown. The term "prepper" has some social condescension attached to it, but there is a difference between a "prepper" and a "doomsday prepper." Being prepared to weather a pandemic is prepping in the purest form. We prepare. We plan. And we don't have as many things to worry about, like, will I be able to have Bourbon Sweet Potato Pie as part of our Thanksgiving feast?  Yes, I will. 

Home canning sweet potatoes is a bit of work. Peeling a sweet potato is annoying. They like to hold on to their skins. A good trick is to parboil them first, and then peel. As for canning instructions, get the Ball Complete Book of Home Preserving AND read the guide to your particular canner so you do it correctly. However, I will share my Bourbon Sweet Potato Pie recipe, which is based on an old recipe by The Frugal Gourmet. 

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Bourbon Sweet Potato Pie

Preheat oven to 425F.

Prepare a single pie crust. 

2 cups mashed sweet potato

1/2 stick butter

1/2 cup sugar

2 large eggs

3/4 cup half and half

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup bourbon

optional: a pinch of ground ginger

Cream butter and sugar. Add eggs and the half & half, and mix. Add everything else and mix really well, then pour into prepared pie crust. 

Bake for 15 minutes, then turn oven down to 350F and bake until set, about 40 minutes (you know your oven so adjust time accordingly). It's done when a knife comes out clean. 

Serve hot or cold but don't forget the whipped cream!

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So that's it. Bourbon Sweet Potato Pie. It's not just for those of us below the Mason-Dixon Line to enjoy, and it's not just for Thanksgiving. Not any longer! 

The Lady of Holly Tree Manor