Tomorrow's the big day and after being suckered out of preparing the whole T-day meal, I've been left with the desserts.
So let's start with the Sweet Potato Pie...
For two 10-inch pies:
2 10-inch pie crusts in pie tins (homemade or pre-made, but beware of lard in store-bought crusts)
4 medium-large yams (boiled and peeled)
4 tbls butter
1 1/2 c. brown sugar
1 c. half-and-half
2 eggs
1 1/2 tsp vanilla
1 tsp pumpkin pie spice (or mixture of nutmeg, cloves, allspice, and ginger)
1 tsp cinnamon
1 tbls fresh ginger puree
Filling direction:
In a large bowl add the butter and brown sugar to the sweet potatoes and mix with a stand or hand mixer. Add spices and vanilla and continue mixing until sweet potatoes are well mashed. With the mixture on medium add the half-and-half and then the eggs. Beat on medium for another 30-40 seconds.
Pour filling mixture into pie tins and bake at 350 for 35-45 minutes or until center is firm. Let the pie cool before cutting into it and I'd recommend serving with fresh whipped cream...
