Thanksgiving Stuff: Sweet Potato Pie

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...