Makes one 9-inch pie
Lonely is a state of mind. Prepare the blind-baked crust and egg wash while the sweet potatoes are roasting.
You will need: 1 single 9-inch cornmeal pie crust, blind-baked (here), Coarse sugar for dusting
INGREDIENTS
4 to 5 medium-size sweet potatoes
4 tablespoons (½ stick) unsalted butter, softened
⅓ cup unrefined sugar
⅓ cup coconut milk
1 teaspoon vanilla
3 eggs, room temperature
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
TOOLS YOU’LL NEED
Measuring cups and spoons
Fork
Sheet pan
Parchment paper
Large wooden spoon
Food processor
Preheat the oven to 400 degrees.
Poke the sweet potatoes several times with the tines of a fork.
Bake them for 1 hour on a parchment-lined sheet pan.
When they are tender if pressed with a fork, remove them from the oven.
Let cool; keep the oven at 400 degrees.
Peel and mash the sweet potatoes.
Measure out 3 cups of the mashed sweet potatoes, saving the rest for a snack.
In a food processor, combine the butter and sugar, and blend till smooth.
With the food processor on, add the eggs, one at a time.
To this, add the sweet potato mash, coconut milk, and vanilla.
Add the cinnamon, nutmeg, and salt.
Blend till the filling is creamy and smooth.
Pour it into the prepared pie crust.
Dust with coarse sugar.
Bake for 30 to 35 minutes at 400 degrees or until the filling is set with a slight jiggle to the center.
Let the pie cool for 2 hours.
Serve room temperature or chilled.