No-Fuss Sweet Potato Pie
Makes 1 large pie (feeds 8-10 people)
My Nan made a sweet potato pie last month and it was the first time I'd tried one. They'd always appealed to me but I never had one - simply because they are very American and not readily made or available elsewhere. I loved it so much that I wanted to make my own at some point; alas, today was the day.
It was raining heavy, I was feeling low, and it was a little chilly. Perfect baking conditions! I had a load of sweet potatoes needing to be used and, just yesterday I was watching sweet potato pie videos on Epicurious and Divas Can Cook - the gods had spoken.
I was quite nervous it wouldn't turn out right - I didn't know how forgiving a sweet potato pie recipe was if you altered it or changed it. BUT my cockiness got the best of me so I figured i'd just wing it - i'd seen enough videos right? Wing it I did and, if I do say so myself, I wung it good.
The filling is moist, sweet, creamy, spiced, and just about perfect. Give this one a go guys!
If you only have cream or evaporated milk you can substitute one for the other.
If you don't have ginger or cloves, they can be skipped if need be, it will still be delicious!
If you want to get fancy, you can crimp the edges of your pie crust.
To make the shortcrust pastry biscuits, just cut out different shapes from some ready-made pastry, egg wash them, and pop them in the oven at 180 for 7-10 minutes.
1 large sheet of ready-made sweet shortcut pastry
2 medium/large sweet potatoes
2 large eggs
1/2 cup of softened, unsalted butter
1/4 cup of evaporated milk
1/4 cup of heavy cream
1 teaspoon of vanilla extract
1/2 cup of packed brown sugar
1/2 cup of caster sugar
2 tablespoons of plain flour
1 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 egg whisked, for egg wash
Optional - fresh whipped cream for topping
Optional - shortcrust pastry biscuits
Preheat your oven to 180℃.
Lay your pie crust into a standard pie tin. Gently press the pastry into the sides of tin. Trim off any excess crust hanging over the edge.
Prick your sweet potatoes a few times with a fork. Place them in a microwave-proof dish, cover the bowl, and then microwave them on high for 3 minutes. Turn them over and microwave them for another 3 minutes
Remove the sweet potatoes from the dish and split them down the middle. Spoon all. of the flesh out from the skins and place them in a mixing bowl. Using an electric mixer, beat the sweet potato until creamy.
Beat in your butter, sugars, milk, cream, vanilla, and eggs. Then beat in your flour and spices.
Pour the batter into your pie crust and smooth it out to fill the pie crust.
Using egg wash, brush the edges of the pastry with the wash.
Bake for 55-60 minutes.
Serve with fresh whipped cream and extra shortcrust pastry biscuits.