Do you believe pie can expand consciousness? You might after a couple slices of sweet potato pie. It has a creamy, earthy sweetness…and an almost infinite ability to please and comfort. Done right, it’ll change a person. Oh yeah.
Begin yours by assembling your ingredients including your shaped and pre-baked pie shell. Or you can use a store-bought pie shell in a pinch. Peel and cut up about two pounds of sweet potatoes, place them in the steamer insert of a saucepan and steam until they are falling-apart soft. Half an hour to 45 minutes.
Some sweet potatoes have natural pigments in them that can range from brown to black. Don’t worry if yours take on a little color in the steamer. It’s all part of the grand sweet potato pie experience.
Put the sweet potatoes in the bowl of a mixer fitted with a paddle and beat them until they’re completely and evenly mashed. If you find lumps in the mixture after a few minutes of mashing, pass the whole mess through a food mill or process it in a food processor until it’s completely smooth.
You want 1 1/2 to 2 cups of mashed sweet potato for the pie. To that add your sugar and very soft (or melted) butter.
Beat all that together, then add your eggs one at a time and beat them in for about 20 seconds each.
Add the vanilla and spices. Huh…nothing’s pouring in this shot. Dang. I hate that.
Anyway, once your pie shell is ready, sprinkle on the brown sugar.
Add the filling. It’ll look a little shaggy probably. But hey, this is a rustic pie. You want some of that.
Put on a pie shield and bake 40-50 minutes until the pie no longer sloshes in the middle when you move it, but rather jiggles and domes slightly in the center.
About like so.
Let it cool for at least a couple of hours before you serve it. You can add whipped cream to the top, but…why?