Thanksgiving rolled around once again. It is one holiday I diverge from the standard on when it comes to dishes on the table. One of those divergences is in the area of pies. Most people, I assume, go with the standard pumpkin pie. I opt for the sweet potato pie. Now I got nothing against the use of squash in pies. In fact I rather like them, but I just happen to like sweet potato pie as well. Perhaps it is a remnant of that period of time I spent living in Baltimore, not to mention growing up in Southern Iowa. Which considers itself the Midwest, but sometimes could be considered more like the northern edge of the South. Or maybe I just don’t like that sweet potato casserole with marshmallows and this sort of kills two birds with one stone.
For the best results, in both the appearance and taste I find steaming the sweet potatoes is best. Just peal the sweet potatoes, quarter or cut them into large chunks and place them in a steamer. Steam for about 20 minutes until fork tender.
- 1 uncooked single (9 inch) pie crust
- 8 T. melted (and cooled) butter
- 1 t. salt
- 2 c. steamed, mashed sweet potatoes, cooled
- 1 c. sugar
- 1/2 c. evaporated milk
- 1 t. vanilla extract
- 2 eggs beaten
- 1/2 t. cinnamon
- 1/4 t. freshly grated nutmeg
- Heat oven to 350 F.
- In a large bowl whisk together the beaten eggs, evaporated milk, sugar, melted butter, vanilla extract, cinnamon, and nutmeg.
- Pour the filling into an unbaked pie shell and smooth top.
- Bake for about one hour until the filling is just set (filling temp of 165-180 degrees F).
- Cool and serve with whipped cream.