OK. I’ve gotten to that place where you remember that no matter what’s going on in your world, time and life still tick on. Sometimes, all the things you don’t want to deal with come tapping on your forehead at the same time, whether you like it or not. And when that happens, you can cry, you can wear the same favorite jumper for 5 days in a row and you can become a hermit – but you can also make something sweet to eat. Especially something easy and cheap and comforting and smooth and eggy and pretty to look at. This is so much simpler to make than you might think, especially if you have a pie case from the shops. It’s really all about therapeutic pricking and mashing and then soothing stirring. Perfect. Although I have cinnamon and nutmeg in the ingrediants, I usually use a little more of one or the other instead of both. Next time I’m going to delete the cinnamon and nutmeg and try powdered ginger instead. I have a ginger thing at the moment. I should apologise now that the need to bake preceded my thought to photograph exacly how pretty and mood altering a Sweet Potato Pie can be. Regardless, enjoy.
Sweet Potato Pie
1 unbaked pie shell (9 inches) or your favorite shortcrust recipe
2 medium sweet potatoes
60 grams butter (1/4 cup)
3/4 cup milk
3/4 cup sugar
1 tablespoon plain flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon rum (optional)
Preheat oven to 180 degrees (moderate oven).
Prick sweet potatoes with a fork and roast them on an oven tray until tender, about 1 1/4 hours. Leave to cool.
Turn oven up to 200 degrees (hot oven, 400 F) and place a shallow baking tray on the bottom rack to preheat.
Scoop the flesh from the sweet potatoes into a bowl and throw away the skins.
Mash the flesh with a fork until smooth.
Melt the butter in a small saucepan and add the sugar.
Add the butter mixture to the sweet potatoes with the milk and beat.
Add eggs and beat well until smooth.
Whisk in remaining ingrediants until you have a smooth liquidy mixture.
Pour filling into pie case.
Carefully place on heated oven tray and bake for 40 minutes or until filling is just set.
Place on pie rack to cool.
Try it and tell if you like it.