Sweet Potato Pie

I got an absolutely massive sweet potato the other week, so what could I do but make a big pie out of it?

I've never attempted this Southern treat before, but I looked at a few recipes and concocted my own blend of all of them, and it turned out perfectly. I wouldn't change a teaspoon.

What you'll need for the filling:

2 cups sweet potato, mashed (can you believe that sweet potato in the picture gave me 3 cups?!?)
2 eggs
1/2 cup milk
1/2 cup sugar
1/4 cup brown sugar
3/4 cup margarine or butter, melted
1/2 tsp. vanilla extract
1 tsp. orange zest
1 tsp. cinnamon
1 tsp. nutmeg

I also used an immersion blender, so something that can puree potatoes is a must.

Preheat the oven to 425 degrees.

I used the same crust recipe I did for the apple and pear tart.

I microwaved the sweet potato. My microwave has a potato setting that worked perfectly to make it soft. It was okay that it wasn't perfectly cooked to the degree I'd put butter on it and eat it, but you have to be able to mash it with a fork.

Then I took the (very hot!) potato out and took the peel off. I scooped two cups of the sweet potato into a bowl and mashed it around a bit with a fork.

Then I simply added the rest of the ingredients. Make sure the butter or margarine is melted or it won't blend well. Then when it was all incorporated in the bowl, I used an immersion blender to make the sweet potato smooth.

I poured the mix into the crust and put it in the oven for 15 minutes.

Then I turned the oven down to 350 and cooked it for another 35 minutes. It's done when a toothpick comes out cleanly from the center.

I brought it to a get-together at my boss' house, and he called it one of the best pies he's ever eaten. I have to agree. I like this pie loads more than pumpkin pie, though to be fair I've never had it not from a can. It was much more complex, and it was the perfect level of sweet. It still tasted like dessert, but it wasn't sickeningly sweet. A little whipped cream on top would put this pie over the top.