Tuesday, December 6, 2016

Sweet Potato Pie

Hello dear readers! I hope you are all enjoying the amazing food specialties that accompany this holiday season. I have been on a pie kick.


You could say I have been crazy for sweet potato pie.  Now, normally we have pumpkin pie with Thanksgiving Dinner, and that is the only time of the year canned pumpkin is in the house.

Well, I always have at least one sweet potato lurking somewhere. I don't know what got me so fired up, but I just had to have sweet potato pie.

So I made one, for practice. Then we ate it. It did not suck.

So I made another one. That one didn't last more than two days. It may have been breakfast one morning.

Then, I had to make one more so we could have pie for the whole family at my folks' house for Thanksgiving. After mowing down three of these babies in a row, I knew I had to post this for everyone to enjoy.

Ingredients
Unbaked single crust for a 9" pie, use either Pie Crust No. 1 or Pie Crust No. 3
2 garnet yams or other orange flesh sweet potato = 2 1/2 cups mashed
1/2 c. brown sugar
1/2 c. white sugar
1 stick salted butter, melted
2 eggs, beaten
1/4 c. half & half
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
3/4 tsp. cinnamon




Method
1. Peel the sweet potatoes and slice into rounds about 1/2" thick.  Boil about 30 minutes, or until the flesh is soft.  Drain and cool slightly. Mash the sweet potato. Measure out 2 1/2 cups and to be used for the pie filling. If you have extra sweet potato, save it. I'd eat it later.


2. Preheat the oven to 400F. Add the remaining ingredients to the measured sweet potato mash. Mix with an electric hand mixer until smooth.

3. Pour the mixture into an unbaked 9" pie shell.



4. Place the pie in the hot oven. Immediately reduce the oven temperature to 350F and bake for about 45 mins or until a knife inserted in the center comes out clean.


I hope you enjoy this recipe. Thanks for stopping by!