Well, I found this recipe on the site of a fellow Examiner Talli Counsel, Presidential Master Chef. Do not take the title lightly. He actually has consulted for three U.S. Presidents. This pie was served to Bill Clinton while in office. -Crystal Johnson, MCCN Editor
INGREDIENTS
- 2 medium sweet potatoes about a 1/2 pound)
- 1/2 stick (1/4 cup) unsalted butter
- 3/4 cup sugar (*or to taste)
- 3/4 cup half & half
- 3 large eggs
- 1 teaspoon good quality vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg (*pan toasted)
- 1/4 teaspoon salt
- 1 tablespoon dark Jamaican rum
- 1 tablespoon all-purpose flour
- 1 unbaked 9-inch good quality pie shell PREPARING THE PIE
Preheat the oven to 350°F.
Place the sweet potatoes on a shallow baking pan or pie tin, in the middle of the oven and roast until very tender, about 1 1/4 hours. Cool to room temperature. With a soup spoon, scoop out the sweet potatoes into a bowl and dispose of the skins. Mash the sweet potatoes with a potato masher or fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter to the sweet potatoes with the half and half milk and the eggs, and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be very liquid). Pour the filling into a docked (fork holes in the pie crust) pie shell. Depending on your oven, and where you live, the middle rack may be a better alternative to place the pie for baking.
Learn more about Talli Counsel at: http://www.examiner.com/x-3156-LA-Sustainable-Chef-Examiner?showbio
