The sweet potatoes, yams, or whatever you call them, seem to get bigger every time we buy them. There will always be some left when dinner is done. An excellent start to a pie! This recipe has been modified a bit, but should work.

Sweet Potato Pie

 

Serves 6

Pastry dough
2-3 eggs
2 cups cooked sweet potatoes
1 1/2 cups heavy cream
1/2 cup sugar
1/3 cup packed brown sugar
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
 

pastry

1 cup lard
2 cups flour
1 tbsp vinegar
1 egg
1 tbsp cold water

Mix the lard into the flour until it has the consistency of corn meal. Mix the vinegar, egg and water together with a fork and add to the dry mixture. Bring together in a ball. Roll to match the size of your baking dishes.

Preheat oven to 425˚F. Line a 9-inch pan with the pie dough, weight the dough and bake the crust for 5 or so minutes, remove the pan and reduce the heat to 375˚F.

Whisk the eggs in a large bowl, then whisk in the sweet potato, the cream, and the remainder of the ingredients.

Warm the crust in the oven, then pour in the mix and bake for about 40 minutes or until firm. Cool completely and top each serving with whipped cream to serve.