Pumpkin vs. Sweet Potato

Pumpkin vs. Sweet Potato It is pumpkin season so let the games begin, battle that is. I have my own versus battle and the heat is on! During this season […]

Pumpkin vs. Sweet Potato

Pumpkin vs. Sweet Potato

It is pumpkin season so let the games begin, battle that is. I have my own versus battle and the heat is on! During this season pumpkin lovers enjoy pumpkin lattes, pumpkin pie, pumpkin ice cream and more. The problem is the sweet potato haters look at us with disgust and then the debate begins.

So, let us set the record straight, is the anger because pumpkin lovers get a whole season of notoriety and the sweet potato fans just get the pie? Well, I have seen sweet potato pie, sweet potato cake, and sweet potato cheesecake, however pumpkin is just a big deal because it is more than a food, it is a fall decoration. There are pillows, candles, and decorated pumpkins.

There are a few noticeable differences between the two like, pumpkin is darker in color, it has a softer mushy texture, and a unique strong flavor. Sweet potatoes are brighter, dense, and have a sweet soft flavor. While pumpkin has a lot of different varieties, I believe you can do more with sweet potatoes than with pumpkins, such as using it as a dinner side dish.

Also, sweet potatoes are a year-round food and can be eaten and are sold in stores every day. Pumpkin is so celebrated because it really is just a fall food, and its arrival is an indication of fall. So, I am going to share a recipe with you so you can become a pumpkin lover too.

If you see me use a recipe that is not my own, most of the time I will use one from Southern Living Magazine, because I have never had a bad recipe from them and I would only share the best with you, since it is pumpkin season, this is the pumpkin recipe that I will be using this fall.

Ingredients

  • 1 (1 oz.) package refrigerated piecrusts
  • 1 1/2 cups plus 2 Tbsp. buttermilk, divided
  • Parchment paper
  • 1 (15 oz.) can pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk

Directions

  • Preheat oven to 425°. Fit 1 piecrust into a 9-inch metal pie pan according to package directions, pressing the excess dough onto rim of pie pan. Cut shapes from remaining piecrust to use around pie edge. (We used a 1/2-inch round cutter.) Brush 1 Tbsp. buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere. Brush shapes with 1 Tbsp. buttermilk. Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper and fill with pie weights. Bake for 15 minutes.
  • Whisk together pumpkin, next 6 ingredients, and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.
  • Bake at 425° for 10 minutes. Reduce heat to 325° and bake 35 to 40 more minutes or until edge of filling is slightly puffed and center is slightly jiggly. Cool on a wire rack for 1 hour. Store in refrigerator for up to 2 days.
Nicole Gamble (Nikki)