Sweet Potato Pie
adapted from Joy the Baker
2 cups mashed cooked sweet potatoes
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted
2- 5oz cans evaporated milk (1 1/4 cups evaporated milk)
3 large eggs
1 Tablespoon vanilla
9 or 10-inch pie crust
1. Boil two medium sweet potatoes in their jackets in a covered pot over moderate flame, until sweet potatoes are very soft and tender. Test with a thin sharp knife. If there is any resistence, boil longer. Knife should penetrate the sweet potatoes fast and smoothly. Remove potatoes from the water and allow to cool on a plate or wire rack.
2. 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.
3. Measure 2 cups and put in a medium sized pot with the packed brown sugar, all of the spices, salt, the 1/2 stick butter, and one 5 oz can of evaporated milk. 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.
4. In a medium sized bowl, beat the three eggs with a fork. Add the second 5oz can of evaporated milk, 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 and refrigerate mixture overnight or use immediately.
5. When ready to bake, place the prepared crust in the freezer while you preheat the oven.
6. When the oven is preheating, remove the crust from the freezer and add the sweet potato filling until almost full. I used a 9-inch pie shell and had a bit of extra filling (can use extra to fill tart or mini graham shells).
7. Heat oven 450 degrees with a cookie sheet inside. After heated, pour filling into the pie shell and put on the HOT cookie sheet. Bake at 450 for ten minutes then turn oven to 325 (or 300 with the convection fan turned on) and bake for 1 hour more, or until edges and center are raised and puffed and the center only shakes slightly. Remove from oven. Let cool on a wire rack for 1 hour before serving.
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