Every year for both Thanksgiving and Christmas I make pies, lots of pies for friends and family. This Christmas I only made 2 pies and lots and lots (and lots) of cookies and loaves. I found this recipe on Joy the Bakers website, she is amazing and has a fantastic cookbook out also. I just had to write about this recipe because a good sweet potato pie has eluded me for many years now. This pie is perfect, the directions are crystal clear and it will be the recipe I use from now on. I used my go to pie crust recipe instead of the one included in the recipe and I just can’t tell you how excited I am that I finally made a sweet potato pie that doesn’t have cracks. You can find the recipe here. Visit Joy’s blog it’s chock full of wonderful recipes, I also plan on getting her cookbook.
I made just a couple of very minor changes,firstly I doubled the recipe, I needed two pies, instead of boiling the sweet potatoes I bake them until they are soft and caramelized and instead of mashing with a potato masher I puree in the food processor. She calls for 2 5 oz cans of evaporated milk. I used one can and 5 oz of heavy cream. I also added only cinnamon because these pies are not for me, I baked them for a friend and thats how she likes it. The method is brilliant, similar to Meta Givens pumpkin pie recipe on Food52, you heat the pureed sweet potato with half the milk, the butter, brown sugar and spices, let it cool and then add to the remaining milk or cream, eggs and vanilla. Bake in a hot oven (450) for 10 minutes then an hour at 325. The resulting pie is perfection. If you are a fan of sweet potato pie you must try this recipe.