Sweet Potato Pie (easy and VERY good !!)

In the South, we generally don't eat pumpkin pie at Thanksgiving or other festive occasions.  One of the many ways we distinguish ourselves is with a rich culinary tradition, closer to Native American and West African cuisine.  Pumpkins don't grow that well in warm humid climates.  Sweet Potatoes, or Yams, will grow about anywhere, in poor soil, and they are loaded with iron and other nutrients that are not abundant in pumpkin (which is basically a squash).

Also, they need a LOT less sugar to make a sweet pie, particularly with the canned yams I use in this recipe.  In California, traditional "Southern" Sweet Potatoes, deep orange inside, are less common in the stores.  We have lots of Yams, which also have a deep orange color and are closely related to Sweet Potatoes, but have less stringy fibers in the body of the potato.

I found this recipe in "A Taste of Georgia" the Newnan Georgia Junior League cookbook.  I've been using it for over 25 years, and I have never found a better pie.  I have shared it with friends and acquaintances over the years, and the comments are always glowing.  "You put your foot in it Ed !!" is the usual response after a few bites.  

If you decide to try it, a few pointers:

An extra egg or two won't hurt.  This recipe makes a Sweet Potato CUSTARD filling which is what sets it apart.

Use real butter, salted is fine, like all baked goods, it needs a tiny bit of salt to taste "done."  You can also add a dash of salt if you like.

I save the syrup from the canned yams and boil it down, add some brown sugar and cloves to make an incredible ham glaze.

I usually make about 12 pies the week before Thanksgiving to share with friends and neighbors.  For that reason, I choose convenience over "purity."  The pie tastes outstanding.

DON'T PUT ANY OF THE USUAL SPICES (cinnamon, nutmeg, etc.) IN THIS PIE !!

DON'T PUT ANY SPICES IN THE FILLING OR ON TOP !!

The Vanilla, or what other flavoring you use is what "pops" the pie flavor.  My favorite is Amaretto, or Spiced Rum.  I have used Bourgon too, it's your choice.  I usually put a little Vanilla in too.

I have done mixes with brown sugar and white sugar.  A 3 to 1 (3 parts white, 1 part brown) seems toe sweet spot.  I've also used "Mexican" sugar, pressed in cones in the produce section of most markets in the southwest.  

Have fun, play with this recipe.  Make your own pie crust, or buy them at the store.  Your call.

PLEASE NOTE: This makes a VERY sweet pie which most people who like sweets will LOVE.  
If you don't like things very sweet, reduce the sugar to 3/4 cup.

SWEET POTATO PIE

1 cup sugar (I mix 1/4 cup brown & 3/4 cup white)

3/4 stick butter, melted

3 eggs

1/2 cup milk

1.5 cups canned yams mashed (I usually just whip them with the mixer until they are close to liquid.  You'll get some lumps, but that enhances the texture of the pie)

1 Tsps  Vanilla extract (or Rum, Bourbon, Amaretto instead of Vanilla

2 regular 9” pie shell(s), unbaked

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Add the sugar and eggs to the mashed/whipped potatoes/yams.

Then add the melted butter and vanilla extract..  

Mix

Then add milk.  

Mix thoroughly

Pour into pie shell(s)

Bake at 350F for about an hour.  My convection oven at 325F takes about 80 minutes, but the pies are  grreat.
Insert a toothpick.  It will come out clean and wet (from the butter) when it's "done."  If any loose filling sticks, let it cook a bit longer.

Any left over filling can be put in a bowl and microwaved for a quick custard.

DO NOT USE ANY SPICES !!  DO NOT USE ANY SPICES !!

Variations:

Finely chopped Pecans (about 1/2 cup) folded into the pie filling mixture before filling the pie shells.

Instead of pie shells, use pre-baked 3" tart shells, bake at 350, about 25 minutes.

 The "mashed" yams in the mixer

 Afer I've added the sugar, butter and milk.  

 Pie shells ready to be filled

Pies in the oven

This is when having a convection oven is redally great.