This Thanksgiving we didn't have Pumpkin Pie! Ashley requested Sweet Potato Pie for a change and it was really good. This was my first time making this dessert, so it took a while finding a recipe which looked workable. I was looking for a basic pumpkin pie recipe, but using baked mashed sweet potatoes instead of a can of pumpkin. I finally found a recipe from Epicurious and luckily it was delicious.
As usual, I made a few substitutions to make it less calorific (especially if you're planning on eating 2 slices with the obligatory whipped cream). I found a few recipes with the addition of melted butter, so I obviously left it out. I always have fat free half and half in the fridge, so I used that instead of cream and used pumpkin pie spice instead of measuring all the spices individually. I know that the "America's test kitchen" wouldn't approve of buying frozen pie shells, but I love to use them. especially for quiches. This cuts the prep down to less than half an hour and small sweet potatoes can be baked in less than 30 minutes. If you have a food processor, this also makes it an easy clean up because everything gets mixed in one bowl. Couldn't be easier! So, just remember to bake this pie the day before you want to serve it and I guarantee you'll be a convert!
Sweet Potato Pie
Ingredients:
3 small sweet potatoes
3 large eggs
1 cup soft brown sugar, packed
1 cup fat free half and half
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 frozen pie shell, defrosted
Directions:
- Place the sweet potatoes on a baking tray in the oven preheated to 400 degrees until soft. Allow to cool. Note: do not pierce or prick them before baking.
- Remove the skins from the sweet potatoes and mash with a fork until smooth.
- In a separate bowl, whisk together the eggs, brown sugar, half and half, vanilla and spices. Add the mashed sweet potato and mix until well combined.
- If using a food processor, place all the ingredients together in the bowl (you do not even have to mash the sweet potatoes) and pulse until smooth and creamy.
- Place the pie shell on a baking tray and fill with the custard.
- Bake for 45 minutes in the preheated 400 degree oven or until puffed and set in the middle, but not cracked. If you're not sure if it's fully cooked, turn off the oven and leave it for 15 minutes.
- Cool on wire rack and refrigerate overnight.
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