I love when waking up at 7:15 on the weekend feels like sleeping in.  Because it actually is sleeping in, and I have more hours of daylight on my days off.

It was made clear to me that I should cherish the hours with the sun, as on Friday, I drove into Boston as the sun rose, and drove out of it as it set.  At least I get to appreciate the sunrise/set?  Bad justification, I know.

I’m glad this week is a short one; I’ve been missing time in the kitchen and with Izzy.  I seem to be spending all my time with her in my sleep, often waking up to a little bunny body on my chest.  Not that I’m complaining.  I just wish I could spend more cuddly time with her while I’m conscious.  And I’d like to spend more time with that guy I live with.  Aka my husband.

And make pie.  I celebrate Thanksgiving with my in-laws and their extended family (and have done so for the last few years) and I’ve inserted myself as the dessert maker.  I haven’t decided yet what to make this year, but this sweet potato pie might be in the running.

Sweet, thick and luscious, this close cousin of pumpkin pie is just as delicious.  And when the Asian supermarket is selling 5 pound bags of sweet potato for $1, how can I resist?

One Year Ago: Eggnog Scones

Sweet Potato Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2 cups mashed sweet potato (from 2 medium potatoes*)
  • ¼ cup brown sugar, packed
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp salt
  • ¼ cup (half a stick) unsalted butter, melted
  • 10 oz (1¼ cups) evaporated milk
  • 3 large eggs
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 Tbsp sugar
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • ¼-½ cup ice water
  1. First make the pie crust (this can be done the night before). Combine the flour, salt and sugar in a medium bowl. Add in the cubed butter and massage it into the dry ingredients with your fingers until it resembles course meal. Drizzle in the ice water a little at a time, and bring the dough together with your fingers until it is cohesive. Wrap in plastic wrap and refrigerate for at least one hour.
  2. Once your crust has chilled, allow it to sit at room temperature for 20 mins, then roll it to ¼” thickness on a floured surface. Grease a 9” pie plate and fit in the pie dough, crimping the edges if desired. Set aside.
  3. Preheat oven to 400 degrees F. In a medium saucepan over low heat, combine the mashed sweet potato with brown sugar, all of the spices, salt, butter and half of the evaporated milk. Cook the mixture for 5 mins, stirring until the brown sugar and butter have melted down and the mixture is well blended and starts to bubble. Remove from heat and let the mixture cool.
  4. In a large bowl, whisk the eggs together. Add remaining evaporated milk, sugar and vanilla and beat until creamy. Add in the sweet potato mixture and whisk well to combine.
  5. Pour the filling into the crust and place on a cookie sheet before putting it in the oven. Bake for 10 mins, then lower the temperature to 325 degrees F and bake for an additional 50-60 mins, or until the pie crust is browned and the center of the pie is no longer jiggly.
  6. Remove from oven and let cool to room temperature before slicing. Store leftovers in the fridge; the pie will last for up to a week.
  7. *I like to roast my sweet potatoes at 425 degrees for about an hour (or until completely fork tender), then I remove the skin and mash them.

Adapted from the Joy the Baker Cookbook

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