39 Sweet Potato Pie

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During my first Thanksgiving in NYC my parents came to visit, we got up early to watch the parade in person, and I ordered a $100 organic turkey by mistake.

But there was something else that happened that Thanksgiving that was magical. For the first time I made AND ate sweet potato pie.

I still enjoy pumpkin pie, but there is something deliciously marvelous about a yam pie.

The website I got the recipe from no longer exists, but I saved the recipe. It’s too late for this Thanksgiving, but keep it for future use. You won’t disappointed!

Gwen’s Sweet Potato Pie

Ingredients

  • 3 pounds yams
  • 1 1/2 cup sugar
  • 1 can evaporated milk
  • 2 eggs
  • 1 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 stick of butter
  • Dash of cinnamon

Directions

Preheat your oven to 400° F. Boil the yams with the skins on until a fork or butter knife causes the yams to easily break apart when inserted. Cool yams slightly. Then place in a colander and run cold water over them to assist you with removing the skins, since the yams will still be pretty hot. Beat yams with mixer on medium speed, stopping frequently to remove strings from the beater. Once the strings are removed, add butter and continue to mix. Then add remaining ingredients. You may need to adjust the nutmeg and sugar to your taste. I like my pie sweet with a good amount of nutmeg! Continue mixing your batter until it has a nice smooth consistency. The batter should not be thin or runny, and it should not be too thick either. If too thick, try adding a little more evaporated milk (by the tablespoon) until the batter is smooth. Pour you batter into your favorite unbaked 9-10 inch pie plate, sprinkle a dash of cinnamon on the top and bake for 50 minutes to 1 hour.

Brown specs on the top of the pie are an indication that your pie is done. You can also insert a knife in the middle of the pie, and if it comes out clean it’s done! Let cool for at least 1 hour before cutting and serving. This pie is simply delicious when served slightly warm by itself, or go ahead and throw caution (and your diet) to the wind by placing a large scoop of french vanilla ice cream on top of a nice warm slice.

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