Maria Hunt came to make sweet potato pie with our cooking department. We mashed the sweet potatos by hand, but you can use an electric mixer. The pies smelt really good as they were baking. Mmmm!!
Makes 8 servings
3 fresh sweet potatoes to make 1-1/2 cups mashed sweet potatoes
4 tablespoons (1/2 stick) unsalted butter, softened
1/3 cup sugar
2 large eggs, at room temperature
1/2 cup evaporated milk
1 tablespoon pure vanilla
1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
pinch of salt
1 frozen 9-inch pie shell
Preheat oven to 350 degrees. To make the filling, peel the sweet potatoes, slice
in 1-inch crosswise sections. Place in a pot, cover with water and boil until
tender and can be pierced easily with a fork. When done, remove from heat and
drain.
Put butter and sugar in a bowl and cream together until fluffy, about 4 to 5 minutes if using an electric mixer. Measure out 1-1/2 cups sweet potatoes and mash with a potato masher until smooth. Add potatoes to the bowl with the butter and sugar and mix well.
Add the eggs and milk and beat until well combined. Add the vanilla, spices,
and salt and blend well. Pour the filling into the pie shell and bake at 350
degrees for 1 hour, until a knife inserted in the center of the pie comes out
clean.
(Adapted from Debbi Fields' Great American Desserts by Debbi Fields)
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