SWEET POTATO PIE
Makes 1 (9-inch) pie
Our friend Tita always serves preacher sweet potatoes for Thanksgiving dinner. She cooks sweet potatoes with lots of grated fresh ginger and other spices, and sweetened condensed milk, and dots them with marshmallows. She learned this recipe from a Junior League recipe from Valdosta, Georgia. We took all the flavors of her much-loved recipe, switched in coconut milk, and made this sweet potato pie. This one has been on our Thanksgiving table ever since.
- 1 disk chilled Pie Dough
- 2 cups sweet potato puree (see Note)
- ½ cup (105 grams) organic cane sugar
- ½ cup (100 grams) coconut sugar
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs, at room temperature
- One 14-ounce can full-fat coconut milk
Prepare to bake. Preheat the oven to 425°F.
Roll out the dough, press it into a 9-inch pie pan, and crimp the edges, if desired. Put it in the freezer while you make the filling.
Make the filling. In the bowl of a stand mixer with the paddle attachment, mix the sweet potato puree, sugar, coconut sugar, ginger, cinnamon, salt, nutmeg, and cloves. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. With the mixer running on low, slowly pour in the coconut milk. Pour the filling into the prepared pie pan.
Bake the pie. Put the pie on a parchment-lined baking sheet and put it in the oven. Bake for 15 minutes. Turn the heat down to 375°F. Bake until the crust is golden brown and the filling feels firm when you touch it gently, about 45 minutes.
Cool the pie. Allow the pie to cool to room temperature on the counter. For best taste, refrigerate it overnight before serving.
Note: To make sweet potato puree, bake 3 large sweet potatoes in a 400°F oven until they are tender to the touch. Peel the skins and put the soft flesh in a food processor. Pulse until they are pureed.
