10.24.2008

Sweet Potato Pie

Epicurious

Brynne came over yesterday and we made this for dinner. It was sweet and custardy and we decided, it could have been dessert-- perhaps it was intended that way. I made it with King Arthur pie crust, of course, and we had Meg's apple salad on the side. I found the recipe on Epicurious, and it said it came from Ruth Reichl's book, Comfort me with Apples, which is a good food read.

2 medium sweet potatoes (about 1 1/4 lbs.)
1/4 C unsalted butter
3/4 C sugar
3/4 C whole milk
3 large eggs
1 t vanilla
1/2 t cinnamon
1/4 t freshly grated nutmeg (we used dried ground)
1/4 t salt
1 T dark rum
1 T flour
1 9-inch unbaked pie shell

Preheat the oven to 350.

Prick the potatoes with a fork and bake on a shallow baking pan in the middle of the oven until very tender, about 1 1/4 hours. Cool to room temperature.

Increase oven temperature to 400.

Scoop flesh from potatoes into a mixing bowl and discard the skins. Mash potatoes.

Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the potatoes along with milk and eggs. Beat with a whisk until smooth. Whisk in remaining ingredients (the filling will be liquidy). Pour filling into pie shell.

Put pie plate on shallow baking pan in the bottom of the oven and bake until filling is just set, about 40 minutes. Allow to cool a bit before serving.

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