Sweet Potato Pie

In my family, we have pumpkin pie on Thanksgiving. We always have and probably always will. However, when I was living abroad canned pumpkin was difficult to find and a bit pricey. Making your own pumpkin puree is a long process, and although my food cravings did sometimes get me to engage in some pretty long and involved processes, this was just not one I felt was worth it when sweet potatoes were available all year round. Plus, this recipe is about as complicated to prepare as mashed potatoes. I don’t think that this is a replacement for pumpkin pie. Nope, this is a great pie in its own right. Although, it did help to get me through my pumpkin pie cravings, and I’m sure a lot of people would not be able to tell the difference.

Ingredients

• 1 lb sweet potatoes, scrubbed and rinsed
• 1 tsp table salt
• 1/2 cup butter, melted and cooled
• 1 tsp vanilla extract
• 3 eggs
• 3/4 cup heavy whipping cream
• 1/8 tsp fine sea salt
• 1/2 cup white granulated sugar
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 9-inch unbaked pie crust
• Softly whipped cream to serve (optional)

Instructions

1. Place the sweet potatoes in a large pot and add enough cold water to cover the potatoes by a few inches. Sprinkle with salt and place the pan over medium-high heat. Once boiling, cook for 20 minutes, or until the potatoes are completely cooked through but not mushy. (see notes).
2. Drain the potatoes and leave them in the colander to cool. When they have cooled to just warm enough to handle, peel off the skins and discard them. Place the flesh into a blender or food processor.
3. Preheat the oven to 350f, and set out your prepared pie crust.
4. Add the butter, vanilla, eggs, milk, fine sea salt, sugar, nutmeg, cinnamon, and allspice. Blend until smooth, about 2 minutes at a medium speed. Scraping down the sides halfway.
5. Pour into prepared pie crust, smooth over the top, and bake in the lower half of the preheated oven for 55 to 65 minutes, until the center is set.
6. Cool the pie in the tin, on a cooling rack until it’s at room temperature. Refrigerate for 4 hours to 24 hours (see notes) before serving.

Makes One 9 inch Pie

Notes

• Cooking times will vary based on the thickness of your potatoes. I try to find long thin potatoes that are close to the same size.
• This pie can be eaten warm or at room temperature but is better chilled before serving. In fact, the flavor improves with time and (IMO) tastes best when cold. I think it’s best to make this pie the day before you want to serve it.