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Sweet Potato Pie This recipe came from my Dad. I've since learned a bit more about
the science of baked sweet potatoes. Sweet potatoes
are sweet because there is an enzyme in the potato
that will convert the starch into sugar. This enzme
only works between 100 and 150 degrees -- above 160
the enzymes break down. So, it is important to bake
slowly at lower temperature. I don't know the
perfect oven temperature, but would guess 200 to
250 would be a good starting point.
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Ingredients:
2
cups mashed Garnet Yams
1/2 (1 stick) cup butter, melted
2/3 cup buttermilk
1/4 tsp. ground nutmeg
1 1/2 cups sugar
3 eggs, well beaten
1 tsp. vanilla.
Directions:
Preheat oven to 225°F .
Bake a couple of large Garnet Yams over a period of 60 to 90 minutes -- the potatoes should be soft when squeezed. Often the potatoes will leak sweet liquid -- so be sure to have the potatoes in some sort of pan. You need enough to make 2 cups of mashed sweet potatoes. After baking, let them cool a bit and then scoop out the interiors.
Preheat oven to 325°F .
Put sweet potatoes into food process and add other ingredients. Turn on and allow to run until everything is well mixed. Make sure sugar has dissolved and isn't grainy.
Pour into unbaked pie shell (10 inch).
There will be more than enough -- so put the extra into a 6 ounce ramkin or some other container and bake with the pie.
Bake for 35-45 minutes.
You'll notice that it looks like a sweet potato souffle -- all puffed up. Do not worry, it will deflate after baking.
Test using a toothpick in the center.
NOTE: You may need to put foil over the edges of the pie crust after it browns a little to keep from getting too brown.