Sweet Potato Pie

 
Sorry for the disappeared, you guys.

I went to Pirateland!  Er, Portland.

Whatever, it's the same thing.

I met Deb!

I got totally lost in Beaverton (curse your name, Beaverton)!

I got this fancy book!

I got home too tuckered to blog.

But I'm back, and I brought pie.

If that doesn't make it better, I just don't know what you people want.

Sweet potatoes!  Sort of an interesting variation on yams, which are an interesting variation on pumpkins.

Mine came out brown, though.  It seems like in all the pictures I see of things made from sweet potatoes, they come out orange.

Am I confusing them with yams?  Are you? 

 Are they the same thing?  Maybe no one wants to eat "Yam Pie".

Sweet potatoes = brown.  Yams = orange.

Both = delicious.

Are you gearing up for Thanksgiving?  I know I am.  What are your pie plans?  Tell me.  I need some.

Sweet Potato Pie (borrowed from Joy and, I believe, her dad)

2 cups mashed cooked sweet potatoes (or yams, it don't matta)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted
2- 5oz cans evaporated milk (1 1/4 cups evaporated milk)
3 large eggs
1 Tablespoon vanilla
1 recipe for 9 inch pie crust

Boil two medium sweet potatoes in their jackets in a covered pot over moderate flame, until sweet potatoes are very soft and tender.

Test with a thin sharp knife. If there is any resistence, boil longer. Knife should penetrate the sweet potatoes fast and smoothly. Remove potatoes from the water and allow to cool on a plate or wire rack.

When cool enough to handle, peel potatoes, cut into chunks and place in a large bowl. Mash potatoes thoroughly with a potato masher. There should be NO lumps.

Measure 2 cups and put in a medium sized pot with the packed brown sugar, all of the spices, salt,  the 1/2 stick butter, and one 5 oz can of evaporated milk. Cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. Remove from fire and let cool in pot.

In a medium sized bowl, beat the three eggs with a fork. Add the second 5oz can of evaporated milk, granulated sugar and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture from pot into a large bowl. Stir  in the egg mixture. Blend thoroughly with a whisk and refrigerate mixture overnight or use immediately.

Preheat the oven to 450, and roll out your pie crust.  Place in pie plate and fill with sweet potato mixture.  Bake at 450 for ten minutes, then reduce heat to 325 and bake for one hour or more, until the center only jiggles slightly and everything else is set.

Remove from oven, let cool before serving.  The longer the better, as it will set up more as it cools.