Sweet Potato Pie

I guess we didn't blog this. I have this habit of keeping recipe tabs open until they get blogged, and lo and behold this has been open for more than a month. We made this to use up our farmers market sweet potatoes before we went out of town. Results were actually pretty awesome, and I don't think this is actually that bad for you?

Ingredients

• 2 medium sweet potatoes
• 1/2 stick butter
• 3/4c sugar
• 3/4c milk
• 3 eggs
• 1 tsp vanilla
• 1/2tsp cinnamon
• 1/4tsp nutmeg
• 1/4tsp salt
• 1 tbsp dark rum (maybe more?)
• 1 tbsp flour
• 9" pie shell (we used store-bought pre-made. It was fine.)

Preheat the oven to 350.

Cook the sweet potatoes until tender. We peeled and par-boiled them, but when that failed to get them cooked all the way through, we microwaved them until they were very tender. When they are very tender, mash with the remaining ingredients (maybe want to add the sugar and milk first to cool the potatoes a bit - you don't want the eggs to cook when you add them, so make sure the potatoes are sufficiently cool before you do.)

Raise the oven temp to 400. Fill the pie shell and place on a shallow baking dish. Pop it in the oven for 40 minutes Remove and let cool before serving.

Thoughts: We made two pies, actually, because our potatoes were enormous. One of the pies we baked for 40 minutes and the other was more like 60, I think. Either way, the one we baked longer LOOKED like it was overcooked - it was much darker, and we were afraid we had ruined the texture - but it was actually much better. I guess it's very hard to overcook a sweet potato pie, and cooking the thing longer caused a lot of the sugars to caramelize, which gave it a much better flavor. The texture was better, too. So I would say 60 minutes or more may be more the way to go - just start checking on the pie after 40.

Disaster Index: 1/10 - even when we messed it up, we didn't.