(Easy as a…) Sweet Potato Pie Recipe

I wish life was as easy as a pie…..a sweet potato pie, to be specific.

But life is not that simple but this pie is. And since we are baking this weekend, I wanted to share this adapted recipe from Joy the Baker. I didn’t want to use canned evaporated milk so I substituted with whipping cream and adjusted the sugar content. And you can use conventional sweet potatoes, unlike the white spuds.

So, relax and make this pie and don’t sweat the pie making during the holiday.

(Easy as a) Sweet Potato Pie

Adapted from Joy the Baker

2 cups mashed cooked sweet potatoes
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) softened butter
1 1/4 cups Whipping cream
3 large eggs
1 Tablespoon vanilla

Boil two medium sweet potatoes in their jackets in a covered pot over moderate flame, until sweet potatoes are very soft and tender. Or bake them in the oven until soft (better option).

Test the doneness with a knife. Knife should penetrate the sweet potatoes fast and smoothly. Remove potatoes from the water or oven and allow to cool on a plate or wire rack.

When cool enough to handle, peel potatoes, cut into chunks and place in a large bowl. Mash potatoes thoroughly with a potato masher. There should be NO lumps.

Turn on the oven and preheat to 300 degrees.

Measure 2 cups of the mashed sweet potato and put in a medium sized pot with the packed brown sugar, all of the spices, salt, the 1/2 stick butter, and 1/2 of the cream. Cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. Remove from fire and let cool in pot.

In a medium sized bowl, beat the three eggs with a fork. Add the rest of the cream, granulated sugar and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture from pot into a large bowl. Stir in the egg mixture. Blend thoroughly with a whisk. Pour the filling into a 9″ pie pan lined with crust and bake for about an hour, until the inserted toothpick comes out clean.

Enjoy warm! Or wrap it up and give as a gift. Your post office clerk would LOVE you and you’ll never lose a piece of mail!

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