Classic Sweet Potato Pie

 

Sweet potato pie is the first cousin of the pumpkin pie, like good cousins, best mates, nearly identical twins, but with only enough variations in taste and texture to tell them apart.

 

INGREDIENTS

3 sweet potatoes, about 1 1/4 pounds (2 cups), cut in half lengthwise

1 9-inch frozen pie shell, homemade or store bought

2 large eggs

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground or grated nutmeg

3/4 teaspoon salt

2 tablespoons melted, unsalted butter

1 1/2 cups half-and-half

 

Preheat the oven to 350 degrees F. Top a rimmed baking sheet with parchment paper. Make preparations, the sweet potatoes and the pie crust: put the cut-sided sweet potatoes on the baking sheet. Prick each half in a couple of positions with the tip of the paring knife. Line a frozen pie shell with a non-stick foil and line it with dried beans or pie weights.

 

Bake the potatoes and the pie shell: bake the pie shell and the potatoes side by side for 45 to 50 minutes. The potatoes are cooked as you put the tip of the paring knife into the potatoes and they are tender. Remove from the oven and let it cool on the baking sheet for about 10 minutes or until it is cool enough to treat. Remove the pie shell from the oven to cool off on a baking rack. Lift the bean-filled foil out of the pie shell. Let the beans cool off and save them for the next time you're cooking a pie. The crust is expected to be golden. If not, return it to the oven and bake for 4 to 5 minutes without the foil.

 

Peel and mash the potatoes: when the potatoes are still warm but cool enough to manage, use your fingertips to peel off the flesh. Remove the skins and pass the potatoes to a large tub. Mash the potatoes with a fork or a masher. Potatoes should look like mildly mashed potatoes with a few small pea-sized lumps.

 

Construct the filling: whisk the potatoes quickly. Apply the shells, one at a time, whisking until each one is incorporated. Whisk in brown sugar, cinnamon, ginger, nutmeg, salt and butter. Finally, a half-and-a-half whisk.

 

Cook the pie: put the pie pan on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, or until the sides of the filling puff are light and the toothpick inserted into the middle comes out clean. If the pie crust begins to brown before filling, cover with a strip of aluminum foil to keep it from burning.

 

Place the pie on the rack to cool off. Serve with whipped cream at room temperature, if you prefer.