It’s not to early to start thinking about Christmas dinner, or more importantly, dessert.
Pie isn’t only for Thanksgiving, we always had several pies for Christmas when I was a kid. I usually went for the pumpkin- but this year I really wanted to try a sweet potato variety. Grating in a healthy amount of fresh ginger made this so much more than ‘ordinary’ pie!
The sweet potato filling is so silky and smooth- different from the heavy thickness of pumpkin. (There is a time and place for that, don’t get me wrong!). Overall this is a much lighter pie, and when you’ve stuffed yourself so much that it hurts a little when you stand-up straight or breath, you need to finish the night with this!
Gingery Sweet Potato Pie
- 4 cups peeled and roughly cubed sweet potatoes (2 lbs or so)
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp fresh grated ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 4 tbl melted butter
- Your favorite pie crust (1)
Steam the sweet potato cubes in a steamer basket over lightly boiling water until tender, about 20 minutes. Preheat oven to 350°. Put the cooked potato, cream, sugar, cinnamon, ginger, salt and eggs into a large bowl and mix with an electric mixer on high, until the potatoes are smooth and creamy. (If the potatoes are really hot, temper the eggs first). Stir in the melted butter and pour into the unbaked pie crust.
Bake for 40 to 50 minutes, the center should be set but jiggle a little bit. I had to cover my crust during the last 20 minutes of baking to prevent overbrowning, so be careful! Let cool fully and serve with whipped cream. 🙂