Sweet potatoes for dessert — sweet potato pie, fudge-y sweet potato brownies, sweet potato cake and Mbatata cookies, for holidays and plain weeknights.
★ dessert
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Open in Pepper →A couple of baked sweet potatoes turn into pie filling, brownie batter or soft cookie dough without much fuss, and they keep everything moist for days. If you already roast them for supper, you're halfway to dessert.
Cooks on Pepper reach for these when the holidays roll around, when there's a church potluck on Sunday, or when there are two lonely sweet potatoes on the counter and everybody wants something sweet after dinner.
Every recipe here leans on that mashed sweet potato: the classic sweet potato pie, a Southern sweet potato pie with condensed milk, fudge-y sweet potato brownies with almond butter, an easy vegan version with maple syrup and peanut butter, a butter-and-brown-sugar sweet potato cake, and Malawian Mbatata sweet potato cookies.
Bake the potatoes, don't boil
Roast whole sweet potatoes at 400°F for 45 to 60 minutes until the skins wrinkle. Boiling adds water and makes pie filling loose.
Mash until completely smooth
Run the cooked flesh through a ricer or beat it 2 minutes with a mixer so no strings or lumps show up in the pie.
Cool the pie fully
Sweet potato pie sets as it cools, so give it at least 3 hours on a rack before slicing or the center will run.
Check brownies early
Sweet potato brownies go from fudgy to dry fast, so start testing at 22 minutes and pull them when the center is just set.