There are a lot of sweet potato pie recipes out there, and you may remember with wonderment your grandmother’s pie. You cann’t recreate the experience of your youth; but even if you don’t have her recipe, you can make a pie no one can beat.
1/4 cup dark rum
1 cup raisins
2 cups cooked and mashed sweet potatoes without the skins (about 2 medium sweet potatoes)
1 cup sugar
1/2 cup buttermilk
1 large egg (or 2 small eggs)
Zest of 1 orange (do this while the sweet potatoes are cooking)
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon mace (or nutmeg)
1 pie shell
Preheat the oven to 425 degrees. Bring the rum to a simmer and add the raisins. Set aside for 15 minutes.
With a blender, mix the sweet potatoes, sugar, buttermilk, egg, orange zest, vanilla, cinnamon and mace until semismooth without lumps.
Stir in the rum and raisins, then pour the filling into the pie shell. Bake 10 minutes at 425 degrees, reduce to 350 degrees for another 45 minutes. Cool before slicing.
Hopefully you have discovered the superiority of a ceramic pie pan, if not go online and select a Fiesta in a color you like. There is a full size Fiesta that is 10″, and a half size Fiesta that is 6″. Once you try a ceramic pie pan you might as well give your other pie pans away. You will never use them again. Charles Marlin
