Friday Smiles 203: Sweet Potato Pie

Ah, Friday the 13th.  How appropriate!

I've said this before that this is not a cooking blog, nor do I even claim to be a cook.  In fact, lately, everything I've prepared will qualify for a Friday Smile, which is hosted by Annie at A Stitch in Time.  Maybe a Friday laugh would be a better name for this.

Recipe for Sweet Potato Custard Pie

• 3 lbs (about 6 medium) sweet potatoes
• 1 cup sugar NOTE: I used 3/4 cup brown sugar
• 1 oz (2 tablespoons) unsalted butter NOTE: I used salted and omitted the salt
• 4 large eggs, lightly beaten
• salt
• 1 teaspoon ground cinnamon, optional NOTE: I doubled the cinnamon
• 1/2 teaspoon freshly grated nutmeg, optional NOTE: I doubled the nutmeg
• 1 teaspoon vanilla extract NOTE: I used Mexican vanilla
• 1/4 cup heavy cream, or evaporated milk NOTE: I used heavy cream
• whipped cream
• 1 recipe basic pastry, (2 crusts) NOTE: I used a purchased graham cracker crust

Scrub the potatoes well under cold running water. Put them in a large, heavy-bottomed pot and add enough cold water to cover by 1 inch. Bring to a boil over medium high heat, reduce the heat to a steady simmer, loosely cover, and cook until the potatoes are tender (about 45 minutes).  Drain and cool enough to handle. (NOTE: I was surprised how long it took to peel these.  They should have peeled much easier, in my opinion)

If you are making your own pastry, position a rack in the center of the oven and preheat the oven to 375º. Line two 9-inch pie plates with pastry and prick well with a fork. Cover with buttered foil, buttered side down, weight with dried beans or pie weights. Partially bake for 20 minutes. Remove the weights and foil and let cool.  Since I purchased a graham cracker crust, I didn't need to do that.

While they are still hot, peel the sweet potatoes and puree through a potato ricer into a large mixing bowl, or cut in chunks and mash them well with a fork or potato masher (NOTE: I used a fork and they mashed fine).

Mix the butter and sugar until absorbed, then stir in the eggs, spices, vanilla and enough cream or evaporated milk to make it smooth but not soupy. It should still be quite thick  (NOTE: In addition to cinnamon and nutmeg, I added cloves and allspice.  I added the butter, brown sugar, and spices to the sweet potatoes before I added the eggs, vanilla, and heavy cream so I could taste it to make sure I had added enough spices and brown sugar.  Once the eggs were added, I knew I wouldn't be able to taste the mix). 

Pour the custard into the prepared pastry, smooth the top, and bake in the center of the oven until set at the center, about 40 minutes. Cool on wire racks and serve at room temperature or slightly chilled, with a healthy dollop of whipped cream.

I knew I did something wrong, because after 1 hour and 20 minutes, the knife I kept inserting was still not coming out clean.  After rereading the instructions, there's a huge difference between "set at the center," and "knife coming out clean."  So, don't make my mistake.  Even though it was incredibly ugly and very dark, it still tasted great. Perhaps the whipped cream I made helped.

Now that you've had your laugh, let's head to Annie's Friday Smiles.  It's a great way to start the weekend and have a smile or laugh in the process.