Eats: Sweet Potato Pie1:13 PM
PIE. I love, LOVE pie. I love pie more than cake, more than cupcakes (even though cupcakes are my favorite things to bake), more than most desserts. I decided to try and make sweet potato pie over the weekend, because sweet potatoes are my crack. My favorite vegetable + my favorite dessert = breakfast for the week. Yep, breakfast of champions over here.
Anyway, for some reason I really wanted to make sure that the pie was cooked all the way though, so I stabbed it to death.
I just used this recipe, but added some pumpkin spice because I had it, and why the hell not.
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup almond milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (optional)
1 unbaked pie crust
Boil sweet potato whole, with skin for 40-50 minutes, or until the sweet potato is done (you should be able to poke through it). Run cold water over the potato, and remove the skin (I did this by just scraping it with the side of a fork, came off easily).
Break apart sweet potato in a bowl, add butter and mix well with mixer. Stir in sugar, milk, eggs, spices, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust,
Bake at 350 for 55 to 60 minutes, or until fork comes clean. The pie will poof up like a souffle at first, but then return to normal as it cools, so don't freak out.