Sweet Potato Pies

Dave and I went shopping at a local Asian market and we found some potatoes labeled "Satsumaimo Sweet Potatoes". I love to try new fruits and veggies, so we bought a big bag of these. We're in love; these sweet potatoes are amazing. They have a pale flesh, and a mild, less cloying sweet potato flavor. I boiled the potatoes and then hand-mashed them with just a little butter (or margarine), and a pinch of sea salt. They were amazingly delicious and now we want to eat them all the time.

I used some of the cooked potatoes to make sweet potato pies. Wow! I think these are my favorite pies. On one pie I used pecans as a topping, on the other, just plain. Both pies were delicious!

I found the recipe on The Good Morning America web site.

Joel Siegel's Sweet Potato-Pecan Pie

1 cup of cooked, mashed sweet potatoes

1 tablespoon unsalted butter

2 eggs

1 cup evaporated milk

3/4 cup light brown sugar (I used a bit less)

1/2 cup dark corn syrup (I used a bit less)

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped pecans

pre-made pie crust, unbaked

Whisk together the sweet potatoes and the butter.

In a large bowl beat two eggs until well mixed; add the sweet potatoes.

In a separate bowl, mix together the milk, sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt. Add the sweet potato mixture and mix well. Pour mixture into the pie crust. Sprinkle with pecans.

Bake in a preheated 375F oven for 35-45 minutes, until a tester inserted in center comes out clean. Let cool a bit before serving.

The next time you're thinking about making a pumpkin pie, consider making a sweet potato pie instead.