Thursday, November 22, 2012

Sweet Potato Pie

Happy Thanksgiving!!  I had sweet potato pie for the first time (I know!) at a friend's house a few months ago, and fell in love with it. Ever since then, I've been wanting to try making it on my own. I wanted to use cardamom in it, and ginger, because I think those flavors go very well with sweet potatoes. We went to another friend's Pie Party last night so I made this to bring. I only got to taste a little bit of it, but I really liked it. 
I used Joy the Baker's recipe, since I really like everything she makes, and she really likes this pie.  It was fun to do, and it turned out very well.  She mentions there will be too much filling for a 9-inch pan, which is what I used,  so I had some mini graham-cracker shells ready (store bought).  It worked out perfectly- I filled 4 of those tiny shells with the leftover filling.

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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