We had this yesterday. And last week. And. . . yeah. It's a staple. Sweet potato pie is a pie shaped multi-vitamin that tastes great with hot tea, cold milk and coffee. We have it for breakfast, and mid-afternoon snacks and for desert. You can sweeten it less or more and with honey or stevia as you prefer. With really sweet potatoes, I have sometimes left out any sweetener all together.
*Our crust recipe is found in the first book in the Walk in Beauty Series: Holy Cow.
- Prepare a pie crust ahead. There is a recipe for pie crust on this site.
- Roast the reddest, sweet potatoes you can find at 350 degrees on a foil-lined cookie sheet for about 45 minutes, or until soft to the touch. Cool and peel.
- Preheat your oven to 350 now. Place all the ingredients together in a blender or mixer and blend until smooth and creamy. Pour into your prepared crust.
- Bake at 350 degrees for about an hour. We live at high elevation, so baked goods take longer for us. At your altitude, the baking time may be less. Watch for your pie to rise, and then become firm, with a few little cracks in the surface. It will loose the raw "shine". When it is done, take it out and cool it completely. Sweet potato pie is best cooled to room temperature. Serve with whipped cream if you like.