Sweet Potato Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 4 to 5 medium sweet potatoes (2 1/4 cups mashed and cooked)
- 3 eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/3 cups milk
- 1 1/2 teaspoons unsalted butter, melted
- 1/8 teaspoon salt
- Preheat the oven to 400F.
- Line a 9-inch pie plate with the rolled-out crust.
- Place the potatoes into a saucepan and add water.
- Cover and boil gently 20 minutes or until tender.
- The water should be almost evaporated.
- Drain off any remaining water.
- Mash with a mixer until smooth.
- Whip the eggs in a bowl until frothy.
- Add the sweet potatoes, sugar, cinnamon, nutmeg, cloves, milk, butter, and salt and mix until smooth.
- Pour the filling into the crust.
- Bake for 20 minutes, then lower the oven temperature to 375F and bake another 15 to 20 minutes, until almost completely set.
- The filling should wobble very slightly in the center when the pan is jiggled, but a toothpick inserted 1 inch from the edge should come out clean.
- Cool on a wire rack for 1 to 2 hours before slicing.
- Serve at room temperature.
pie pastry, sweet potatoes, eggs, brown sugar, ground cinnamon, ground nutmeg, ground cloves, milk, unsalted butter, salt
Taken from www.epicurious.com/recipes/food/views/sweet-potato-pie-390066 (may not work)