Sweet Potato Pie
You want to know what’s not fair?
This whole blog post, that’s what.
I am forced to write these words, look at these photos, and remember the taste of this pie. This creamy, custardy, delicious pie that I finished off the day after Thanksgiving. This pie that very nearly made me forget my beloved pumpkin pie.
I want more pie, is what I’m saying. What’s with December and all the cookies? Why can’t we have trays of pie? Who made the rules and where should I lodge my complaint?
Just in case you are feeling cookie-d out or just needing a fabulous dessert for Christmas dinner, you should know this pie is the winner. It probably deserves a trophy or something. Maybe a whipped cream trophy?
Sweet Potato Pie
1 pound sweet potato
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 teaspoon flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potatoes whole in skin for 40 to 50 minutes or until cooked through and soft. Run cold water over the sweet potatoes and remove the skin.
Add the potatoes and butter to the bowl of your stand mixer fitted with the whisk and mix on low until potatoes are mashed.
Beat in the sugar, milk, eggs, flour, nutmeg, cinnamon, ginger, and vanilla on medium speed until mixture is smooth.
Pour filling into the prepared pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle and then will sink down as it cools.
adapted from allrecipes.com