Hello kiddos. I’ve been sitting on this post for a full week. I just can’t seem to WRITE anything about it, other than it’s a sweet potato pie, and I’ve been drinking a lot lately, and I’m all out of sorts.
It was a perfectly good sweet potato pie, though I believe I still prefer pumpkin. So. Wow I really have nothing to say.
Mashy mashy mashy.
Whisky (not whiskey, though this recipe does call for bourbon). Is bourbon a whiskey? Internet, tell me. Yes. Turns out, yes. It’s likes squares and rectangles. All bourbons are whiskeys, but not all whiskeys are bourbons. The more you know. Rainbow graphic.
These are eggs from my parents’ chickens. My parents chickens meet frequent untimely demises. Raccoons, freak wind storm accidents, foxes. The perils of suburban Long Island are myriad.
There it is! There’s the pie! It looks so good, right? Yeah, ok, next time I’ll be better. I don’t know what’s going on, but I’m happy to blame old age, fatigue, and/or general subpar intelligence.
Sweet Potato Pie
from Joy the Baker
2 cups mashed cooked sweet potatoes
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
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.