Sweet Potato Pie

Everyone!  Meet my dear friend, Mischa!  (that's "mi-sha", not "mee-sha" like that one actress)  A few years ago, she introduced me to Sweet Potato Pie*, and I loved it.  It's similar to Pumpkin Pie, but it's different enough to please those not fond of pumpkin or the rest of us who are a little pumpkined out by now.



So, Mischa was sweet enough to share her Grandma's recipe with us, and a lovely little poem to boot.  Thank you, honey!



* And I've since nicknamed her " My Sweet Potato Pie."



The sweetest thing given to me
Was learned at Grandma's knee
A dash of this, pinch of that
Measured in love...not cups.
Yams transformed to the tongue's delight
Wisdom and love in every bite.
Grandma's Sweet Potato Pie....
Too delicious to deny
Nutmeg, vanilla, cinnamon...pure bliss
Melting on the tongue
Like the sweetest kiss.
Can't wait to dig in,
Anticipating the pleasure
Only one piece? Never...

Happy Thanksgiving everyone!!

- Mischa

          

Sweet Potato Pie
slightly adapted from Mischa's Grandma's recipe

1 9" pie crust, unbaked

1, 1 lb. sweet potato
1/2 c. unsalted butter, softened
2 eggs
1/2 c. (100g) sugar
1/2 c. (110g) brown sugar
1/2 c. evaporated milk
1 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Boil the sweet potato, whole in skin, for 40-50 minutes until done.  Run cold water over the sweet potato to remove the skin.  While it's still hot, break apart the sweet potato into a large mixing bowl and beat one minute until smooth.  Add butter and beat until smooth.  Then add remaining ingredients and beat until combined.  Pour filling into an unbaked 9" pie shell.

Bake at 350 for 55-60 minutes, or until a knife inserted into the center comes out clean.  Pie will puff up like a souffle and then sink down as it cools.  Allow to cool completely before serving with a big dollop of whipped cream.

         Click here for a printable version of this recipe