In Good Taste Recipe: Sweet Potato Pie

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In Good Taste
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Sweet Potato Pie

This recipe is a holiday favorite of Robert Hammond.

When the weather turns cool and crisp in November I begin to crave sweet potato pie. What most of us call yams in the United States are not true yams at all, but a very dark reddish-orange sweet potato with a moist flesh. I like to use varieties such as Beauregard, Garnet or Jewel. Here, as in most of my sweet potato recipes, I prefer to use the dark orange varieties we call yams. My friend Diana loves this pie so much that she never can wait for dessert. She has to have her “a big ole slug” right along with dinner. After all, our colonial forefathers did the same thing.

Yield: 8 servings

2 lb sweet potatoes (yams), about 3 large ones

Vegetable oil

½ to ¾ cup light brown sugar, firmly packed (depending on how sweet you like it)

2 eggs, lightly beaten

¼ cup heavy cream

1 pinch salt

1 teaspoon ground cinnamon

2 tablespoons melted butter

1 – 10 inch pie crust, unbaked

Lightly oil the sweet potatoes and place on a baking sheet lined with aluminum foil.

Pierce the sweet potatoes at both ends with the tip of a paring knife. Roast the sweet potatoes in a preheated 400° F oven until soft, about one hour. Allow to cool. Peel the sweet potatoes and mash to a puree with a potato masher. There should be about four cups of puree.

Add the brown sugar, eggs, heavy cream, salt, cinnamon and melted butter and mix to combine thoroughly. Pour the filling into the pie shell.

Place in a preheated 350° oven for about one hour or until the filling puffs up and a skewer comes out clean when inserted into the center.

Serve warm, at room temperature or cold. It doesn’t matter. Serve with lightly sweetened whipped cream if desired, but I like it just plain. If you wanted to put a meringue on top and brown it in a hot oven you could do that as well, that is if you wanted to be real fancy. Some folks like it like that, but as I said, I like it just plain best of all.

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