I fondly recall being invited to Esplanade Gardens to a gathering where the sweet potato pie’s taste evoked a comforting sense of home. Now, as a shareholder, a single bite during this time instantly transports me back to my introduction to Esplanade Gardens. The memories of that gathering and the flavors of the pie have become intertwined, creating a nostalgic connection that resonates with me every time I indulge in this seasonal delight.
Sweet Potato Pie Recipe:
Line shell with foil and fill with pie weights or beans and bake at 375 for about 10-15 mins until golden. Take out the oven and put on side.
Pierce the sweet potatoes and bake for 1 hour or until tender.
Cool slightly, cut potato in half lengthwise and scoop the potatoes into a bowl.
Mash/beat potatoes until smooth. Wisk in the cream, packed light brown sugar, eggs, butter, vanilla, salt, cinnamon, ginger and nutmeg.
Scrape mixture into shell.
Bake at 375 for 15 mins then lower temp of oven to 350 and bake for about
40 more mins until pie is set and have a slight jiggle in the middle.
Cool on a wire rack.
Serve and taste a memory!
Originally published in EG Gazette 2023 Winter Edition.
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