Once upon a time there was a ginormous sweet potato. Here it is with a Diet Coke for scale:
According the receipt from the grocery it weighs 3.87 pounds. An almost. FOUR. POUND. sweet potato.
It was only slightly smaller than ChaosGirl’s head.
After cutting off the ends it barely fit in my 1.5 qt crock pot.
After cooking I ended up with 4 cups of mashed sweet potato (and a cupcake).
What do you do with that much sweet potato?
Why, sweet potato pie of course! 4 cups of sweet potato will make two pies but I gave one away before I remembered to take a picture.
This is a custardy pie made with cream and eggs that has a light taste and a crunchy pecan topping. Recipe after break…
Sweet Potato Pie
2 c. mashed sweet potato
1/4 c. butter (room temperature)
1/2 c. dark brown sugar
1/2 c. heavy cream
1-1/2 tsp. vanilla
2 Tbs. bourbon*
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
1 frozen deep dish pie shell
Remove pie shell from freezer. Preheat oven to 375°. Mix together mashed sweet potato and butter. Add remaining ingredients and mix well. Beat for an additional 3-4 minutes. Spread mixture into pie shell and bake for 25 minutes.
While it is baking make pecan topping by mixing the following ingredients together until it has a crumb-like consistency
1/4 c. flour
1/4 c. light brown sugar
2 Tbs. butter
1/4 c. pecans, chopped
Cinnamon and nutmeg to taste
Once the pie has baked for 25 minutes sprinkle the topping on and bake for an additional 20 minutes.
Let it cool well before slicing. Serve with whipped cream. Refrigerate left-overs if any.
*If you don’t have bourbon you could use brandy or orange juice