Sweet potato pie - Holiday Recipes

When life hands you sweet potatoes, you should definitely make a pie! This one is wonderfully luscious and rich and is best served with a dollop of whipped cream or a scoop of vanilla ice cream.

•	2 cups (500 mL) mashed cooked sweet potato (see below)
•	2 eggs
•	1-1/4 cups (300 mL) evaporated milk
•	2/3 cup (150 mL) light brown sugar
•	1/4 cup (50 mL) melted butter
•	1 tsp. (5 mL) vanilla
•	1/2 tsp. (2 mL) cinnamon
•	1/2 tsp. (2 mL) nutmeg
•	9-inch (23 cm) unbaked pastry crust

Preheat the oven to 425° F (220° C).
In the container of a blender, combine the mashed sweet potato, eggs, evaporated milk, brown sugar, butter, vanilla, cinnamon and nutmeg. Blend until smooth. Pour into unbaked pastry crust and bake for 10 minutes. Reduce heat to 350° F (180° C) and continue baking for 30 to 35 minutes or until the thin blade of a knife slipped into the middle of the filling comes out clean. Let cool to room temperature before serving with ice cream or whipped cream.

Makes one 9-inch (23 cm) pie.

Preparing the sweet potatoes:
Although sweet potatoes can also be prepared by steaming or boiling, for this recipe baking is preferred for the richer flavour and texture. Pierce each potato in several places with a fork and place in a 400? F (200? C) oven. Bake for 1-1/4 to 1-1/2 hours or until very soft. Let cool slightly, then cut open the skin and scoop out the flesh. For 2 cups (500 mL) of mashed potato you’ll need about 1-1/2 lbs (750 g) of sweet potatoes.

How kids can help:

•	Scoop out the cooked sweet potato and measure ingredients into the blender.
•	With adult supervision, push the blender buttons to mix the ingredients.