Sweet Potato Pie

We often substitute sweet potato or yam puree for pureed pumpkin. In many recipes, we can’t tell the difference. And frankly, it’s easier to stick a couple yams in the microwave and puree those than it is to cook a pumpkin.

Sweet potatoes tend to be lighter and less dense than pumpkin. The flavor differs slightly.

Sweet Potato Pie Recipe

The following recipe uses sweet potatoes or yams. This pie has a beautiful tawny color—a little lighter than pumpkin. It is a very good pie. Since it looks a lot like pumpkin, your guests will want to try a slice to see if they can tell the difference.
To cook the sweet potatoes or yams, bake them in the oven or wrap them

n plastic and cook them in the microwave. While the microwave is quicker, baking seems to intensify the flavor.

This recipe makes a deep dish pie.

Ingredients

1 single crust deep-dish pie shell, unbaked

2 cups sweet potato puree
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
3 large eggs
1 cup evaporated milk or half and half

Directions

Preheat the oven to 375 degrees.

1. In a medium bowl, mix the sweet potato puree, sugar, salt, spices, and extract together until well combined. Add the eggs and mix until just combined. Gently stir in the evaporated milk. Pour the contents into the pie shell.
2. Bake for 25 minutes and then place aluminum foil over the edges of the pie crust to keep the edges from browning too quickly. Bake for another 15 to 20 minutes or until a knife inserted in the center comes out clean. (If you prefer to use the jiggle test, the pie will be done when only the center 1 1/2 inches looks soft and jiggly.)
3. Cool completely and then refrigerate. Serve with a dollop of whipped cream or with ice cream.