Sweet Potato Pie

Like pumpkin pie, only with sweet potatoes. As ever, they bring their own sweetness and don't need much more to be added. I have to say, this was fabulous - really, really amazing. It's one of those things I'm almost sorry to know about, because it is so good, and now I will want it all the time.

This is a traditional pie in the southern United States, although it traditionally has a lot more sugar. I can't even imagine it! I thought this was perfect. It's a big, filling pie, so it is definitely 8 servings. Other than the need to roast the sweet potatoes in advance, this is also ridiculously simple to make.

As usual, it set up better once it sat overnight. As usual, it was cut long before then. But also, I think the flavours improved with a night in the fridge too, so do try to make it a day ahead of when you want it.

8 servings
1 hour 45 minutes - 45 minutes prep time
not including baking the sweet potatoes

1/2 recipe pastry, (enough for bottom crust) of your choice
2 cups (2 to 3 medium) roasted sweet potato, peeled and mashed
3 large eggs
2 teaspoons ground cinnamon
1 teaspoon ginger
1/4 teaspoon finely grated nutmeg (about 1/6 nutmeg)
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons rum
1/2 cup whipping cream

Preheat the oven to 375°F.

Roll the pastry to fit a 9" pie plate. Transfer it in, and press it into place. Prick it all over with a fork, then bake for 10 minutes until set and lightly coloured.

Meanwhile, make the filling. Mash and measure the sweet potatoes, and put them in a mixing bowls with the eggs, spices, and sugar. Whisk well  until smoothly and evenly combined. Whisk in the rum and whipping cream.

When the crust has baked for 10 minutes, set the oven temperature to 325°F. Scrape the filling into the crust and spread it out evenly. Return the pie to the oven and bake for approximately 1 hour, until the filling is set. Let the pie cool completely before cutting and serving.




Last year at this time I made Coconut Oat Blondies. 

Posted in: Ontario Food