I like to use fresh sweet potatoes instead of canned ones - they give the pie a chunkier texture and they're much less sweet! This way you can also control exactly what goes into the pie.
You can use any crust you like, too - the sweet potato filling goes well with graham cracker crusts and pastry crusts. This time I cheated and went with store bought crusts - though I think this sweet potato pie would be really good with my bacon fat pie crust.
Step 1: Ingredients
- 2 cups mashed sweet potato (see below)
- 1/2 cup sugar
- 1/2 cup unsweetened coconut milk/soy milk/regular milk
- 2 large eggs, beaten
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch of cloves
- 1/2 teaspoon salt
- pie crust of choice
You'll also need to preheat your oven to 325 F.
To prep the sweet potatoes, I find it is easiest to cut them in half, pierce them with a sharp pairing knife in several places, and pop them in the microwave until they're nice and soft. This also retains more of the flavor than boiling them does. Boiling also runs the risk of leaving you with watery mash, which can make a pie that doesn't firm up.
Once they're soft, take the skin off and mash them - don't be too meticulous about mashing, some small chunks are okay and they make the texture of the pie really lovely. :D