Sweet Potato Pie is a traditional American recipe for a classic pie of mashed sweet potato in an evaporated milk custard flavoured with vanilla, nutmeg and cinnamon that's baked in a shortcrust pastry shell that is a mainstay of the Thanksgiving table. The full recipe is presented here and I hope you enjoy this classic American version of: Sweet Potato Pie.
Wash the sweet potatoes then place in a pan of boiling water and cook whole (still with their skins) for about 40 minutes, or until completely tender. Drain into a colander then run under cold water and set aside until cool. Peel the skins off and mash the flesh with the butter until smooth.
Mix the sugar, evaporated milk, eggs, vanilla and spices into the mashed sweet potatoes, beating until smooth and thoroughly combined.
Roll out your shortcrust pastry and use to line the base and sides of a 33cm pie dish. Pour in the sweet potato mixture and spread out evenly. Now transfer the pie to an oven pre-heated to 180°C and bake for about 50 minutes, or until golden brown in colour and the filling has set.
Allow to cool for at least 60 minutes before slicing into wedges and serving.
