Grandma's Sweet-Potato Pie
Spiced mashed sweet potato tastes very much like pumpkin, and this pie would be a nice change for dessert after dinner. If you're using canned potatoes, be sure to buy the water-packaged variety, not those in a sweet, heavy syrup.
Author: Good Housekeeping Baking
Recipe type: Dessert
- Pie crust, blind baked
- 2 medium Sweet Potatoes, unpeeled, or 2 cans (16 to17 ounces each) Sweet Potatoes , drained
- 1 ½ cups half-and-half or light cream
- ¾ cup dark brown sugar, packed
- 1 tsp Ground Cinnamon
- ¾ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ½ tsp salt
- 3 eggs, large
- Prepare dough as directed on pie crust recipe or premade dough.
- Meanwhile, if using fresh sweet potatoes pour enough water to cover and bring to boil over high heat. Reduce heat; cover and simmer 30 minutes, or until fork-tender. Drain. Cool potatoes until easy to handle; peel and cut into chunks. In large bowl, with mixer at low speed, beat sweet potatoes until smooth. Add half-and-half, brown sugar, cinnamon, ginger, nutmeg, salt, and eggs; beat until well blended.
- Spoon sweet-potato mixture into cooled piecrust. Bake 40 minutes, or until knife inserted 1 inch from edges comes out clean. Cool on wire rack 1 hour to serve warm, or cool slightly, then refrigerate to serve chilled.
- Makes 10 servings.