Things You'll Need:
- Two Frozen, Deep-dish pie shells
- Small Bowl
- Large Mixing Bowl
- Large Cookie Sheet
- Potato Masher
- ½ Pound – two sticks real butter
- 5 cups canned sweet potatoes
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 tsps cinnamon
- 1 tsp salt
- ¾ tbsp fresh grated nutmeg
-
Step 1
Set butter aside in a small bowl to soften.
-
Step 2
Pre-heat oven to 450°. Thaw your deep-dish pie shells and bake them empty for ten minutes. Set aside to cool.
-
Step 3
Pour the water off the sweet potatoes, throw it away and mash thoroughly in a large mixing bowl.
-
Step 4
Cream the butter and sugar with the salt and spices. Add this mixture to your mashed sweet potatoes; beat on low for two minutes. Stick your finger in it, if that is just too much for you – use a spoon, and taste your concoction. Savor it, and ask yourself some questions. Is it sweet enough? If not, add brown sugar about ¼ cup at a time until it is. Do you need a bit more nutmeg or cinnamon? Adjust as necessary. Missing something? Try adding a pinch or two of allspice to your sweet potato pie for a little extra kick. What about the butter; is it rich enough? Add a couple tbsp at a time until you are wowed.
-
Step 5
Beat in five eggs, one at a time and add two cups rich cream. Beat on medium for two minutes. Your sweet potato custard should still be lumpy, but not chunky. Pour evenly into pie shells.
-
Step 6
Bake your pie at 450° for ten minutes. Turn oven down to 375°, and bake forty more minutes. When done, the top of the pie should just barely begin to crack and an inserted toothpick will come out clean.
-
Step 7
Cool thoroughly and enjoy!
