I grew up in the South.
I have lived in Texas, Oklahoma, Kentucky, and Louisiana. Sometimes I just need good Southern cooking. Right now, however, I live in Connecticut. Don't get me wrong, I LOVE CT. I want to live here the rest of my life. However, there are not many southern food restaurants.
New Englanders don't know what they're missing.
I acquired a couple of massive sweet potatoes. Huge! The two together weighed 43 ounces. That's almost 3 pounds for just two sweet potatoes.
What to do with all that yammy goodness?
Sweet potato pie, that's what!
This is what I did.
Sweet Potato Pie
Pie crust (I used pillsbury - don't judge)
1-1/2 pounds sweet potatoes
1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup heavy cream
2 Tablespoons flour
1 teaspoon vanilla (use the real stuff)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
/14 teaspoon ground cloves
1/4 teaspoon ground ginger
First thing, prepare the crust. Put it in your pie pan, crimp the edges, do whatever you need to do, just don't bake it.
Cut the sweet potatoes in quarters. cover them with water, then bring to a boil on the stovetop. Boil for 20-30 minutes, or until they are super soft.
Preheat the oven to 350 degrees
Drain the potatoes and run under cold water. When you can handle them, slip off the skins and place the potato in a mixing bowl.
Using a mixer, beat the potatoes until they are smooth. Trust me, you don't want lumps.
Add everything else to the potatoes and mix it up until it's smooth. It is not going to be as thin as pumpkin pie. It also won't puff up as much while cooking.
Spread the potato mixture into the prepared crust.
Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center should come out mostly clean.
Cool the pie for at least 1 hour before serving.
It's really good with whipped cream or cinnamon ice cream. I also think it tastes better the next day. This pie freezes well, too.
I have made it in ramekins without crust, which one of my kiddos really liked.