The preparation of a dessert featuring sweet potatoes as a primary ingredient, bound within a pastry crust, and employing a dairy product processed to remove water, resulting in a concentrated and sweetened liquid, represents a specific culinary technique. This approach often yields a pie with a denser texture and enhanced sweetness compared to traditional formulations. For instance, a recipe might call for baked sweet potato puree, spices like cinnamon and nutmeg, and a can of the concentrated dairy to create the filling before baking within a pre-made or homemade pie crust.
The inclusion of this particular dairy product offers several advantages. Its high sugar content contributes to a naturally sweeter flavor profile, potentially reducing the need for additional granulated sugar. The reduced water content inherent in the product helps achieve a creamier, more stable filling, minimizing the risk of a soggy crust. Furthermore, its availability and relatively long shelf life render it a convenient option for bakers. Historically, the sweet potato has been a staple in Southern US cuisine, and variations in preparation methods have led to diverse interpretations of this dessert.
