thanksgiving is literally less than 2 weeks away. this freaks me out! this means that it’s also almost christmas and then it’s 2013. holy cow these last two months of the year go so quickly. with all of our family coming to us this year there is A LOT to be done before things are in full swing. there’s menu planning, shopping, cleaning, decorating, the list goes on. i feel the procrastinator in me welling up. planning well for these last two months of the year stresses me out so instead of sitting down with a calendar, a pen and paper i’m totally avoiding the whole thing. so yesterday i baked this pie. and with the roasting, then the mashing and the mixing and the eating it takes for this pie i just didn’t have enough time left to plan out the rest of this crazy holiday season. shucks. guess i’ll have to do it today….or just bake more pie. so if you need help avoiding responsibility this pie is perfect!
use one a day for pie pie crust in a 9 1/2″ pie dish
2 cups mashed cooked sweet potatoes
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon ground cardamom
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 1/4 cup heavy whipping cream
3 large eggs
1 tablespoon vanilla
wrap two medium sweet potatoes in foil and bake in a 415 F oven for 1 hour and 15 min or until VERY soft.
you should be able to squish these easily. remove from oven and let cool. (i guess during this step i could have planned, and cleaned and blah blah blah but that’s no fun)
when cool enough to handle, peel potatoes. this is super easy you can literally just pull the skin off if they’re mushy enough. mash potatoes thoroughly with a potato masher or a whisk. there should be NO lumps.
measure 2 cups and put in a medium sized pot with the packed brown sugar, all of the spices, salt, the melted 1/2 stick butter, and half of the cream. cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. remove from fire and let cool.
in a medium sized bowl, beat the eggs and add the rest of the cream, the granulated sugar and vanilla to the eggs and continue beating until creamy. pour the cooled sweet potato mixture from pot into a large bowl. stir in the egg mixture. blend thoroughly with a whisk and pour into pie crust and bake or refrigerate mixture overnight if you’re doing some prep before thanksgiving day (how responsible of you. can you teach me?)
bake pie in a 350F oven for 45-50 minutes or until the filling has set and the center jiggles only slightly. let cool to room temp or slightly warmer or tent with foil and refrigerate and serve cold. serve with a bit of whipped cream. DE-lish.