Sweet Potato Pie

10 lbs of sweet potatoes last Friday, and more to come this week! So I found a great recipe & changed it a bit to suit my tastes, and was even able to share with Stephanie, who is gluten intolerant - there is a great gluten free frozen pie crust for sale at Whole Foods for anyone who is interested. It contains eggs though, not good for those who have multiple allergies. This recipe could be easily converted for pumpkin pie, just replace the cooked sweet potatoes for cooked pumpkin, or butternut squash even - although you may need to increase the sugar a little for the squash?

Sweet Potato Pie

adapted from Recipe Zaar recipe #4049

2 Cups sweet potatoes, cooked & pureed
1/2 C brown sugar
1 C evaporated milk (or heavy cream or melted ice cream)
3 eggs, beaten
2 1/2 Tbsp butter, melted
2 Tbsp cornstarch
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp salt
1 pie crust in a 9 inch pie pan (unbaked)

1. Mix together the potato puree, sugar, milk, eggs and butter.
2. Whisk in the cornstarch, then whisk in the spices & salt.
3. Pour into the pie shell. Bake at 425 degrees for 10 minutes, then decrease oven temp to 350 and bake for another 40-50 minutes, until done.

Cover crust with foil (or this) partway through baking to keep it from over-browning if desired. Alter the spices to your liking, but this is a pretty darn tasty combo. And for anyone afraid of making a pie from sweet potatoes, it tastes just like a pumpkin pie. I couldn't tell the difference, and I am pretty discerning when it comes to flavors.