Sweet Potato Pie


My book club recently read The Guernsey Literary and Potato Peel Pie Society. Hokey sounding name, light read, but excellent discussion. Who knew an often-called “chick lit” could result in revealing conversations about marriage and relationships, letter writing and war. In honor of the book, I made this sweet potato pie and boy, was it good! Now most of the time, I say things I make are good and occasionally James appears in a video to back that up. This time, I have the word of the five other people who ate this pie.

sweet potato pie

Source: Baking Illustrated
2 pounds sweet potatoes (about 5 small to medium potatoes)
2 T. butter, softened
3 eggs
2 egg yolks
1 cup granulated sugar
1/2 tsp. nutmeg
1/4 tsp. salt
2-3 T. bourbon or rum
1 tsp. vanilla extract
1 T. molasses
2/3 cup whole or 2% milk
1/4 dark brown sugar, packed
1 homemade or frozen pie crust

Preheat oven to 350
1. Prick sweet potatoes all over with a fork and place them on a double layer of paper towels in a microwave. Cook for 5 minutes. Turn over each potato and continue to cook another 5 minutes until tender but not mushy. If need be, put the potatoes back in the microwave for another 2 minutes. Allow potatoes too cool, about 10 minutes
2. Halve potatoes lengthwise, and as you would an avocado, scoop out the potato from the skin. Place potatoes in a medium/large bowl. Repeat with the rest of the potatoes. You should have about 2 cups.
3. While the potatoes are still hot, add 2 tablespoons of softened butter and mash with a fork or potato masher. Small lumps of potato should remain
4. In a separate smaller bowl, whisk together eggs, egg yolks, granulated sugar, nutmeg and salt. Stir in the bourbon/rum, molasses and vanilla. Then whisk in the milk.
5. Gradually add the egg mixture to the potatoes, whisking gently to combine
6. Sprinkle the bottom of the pie shell with the brown sugar. Pour sweet potato mixture into the pie shell and over the brown sugar layer. Bake until the filling is set around the edges but the center jiggles slightly when shaken, about 45 minutes (although check it around 40 minutes depending on your oven). Remove to a wire rack to cool to room temperature.


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