Weather: 47 degrees, grey clouds, dusk.
What I’m listening to: Return to Neverland on the t.v. and kids with happy pie-filled tummies.
I reserve my fresh pumpkin pie recipe for holidays, and therefore, only make it once or twice a year. Tonight, I was feeling in an autumn pie sort of mood, and after looking in my pantry, decided on sweet potato pie. The result was a creamy, smooth, custardy, mapley, slice of fall. And… it was much easier than fresh pumpkin pie. Bonus. Also, sweet potatoes and yams are much easier to get my hands on in Alaska and are much more cost effective, too. Double bonus.
Maple Sweet Potato Pie
- 1 sweet potato/yam (approx. 1lb)
- 1/2 c butter, softened
- 1/2 c brown sugar
- 1/3 c white sugar
- 1/2 c milk
- 2 eggs
- 1/2 t nutmeg
- 1/2 t cinnamon
- 1/4 t salt
- 1 t vanilla
- 1 t maple extract
- 1 unbaked pie crust
Preheat oven to 350.
Poke potato with fork and microwave until cooked through (mine took 6 minutes). Allow to cool some for easier peeling.
Put peeled potato, sugars, butter, and milk in blender. Cover and whirl until smooth.
Add eggs, spices, and extracts to blender. Whirl again.
Pour mixture into prepared pie dough. Bake 55 minutes.
Serve warm. Fresh whipped cream, slightly sweetened would be perfect on the side.
