Sweet potato pie takes a turn for the weird with a purple variant.
- 1 pound purple sweet potato (Stokers variety is what I've used)
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1/2 cup heavy cream
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1 oz lemon juice
- 9" pie crust, unbaked or partially pre-baked
Bake the sweet potato(es) at 400 degrees until soft all the way through. Purple sweet potatoes are more firm than the varieties you may be used to, this will probably take more than an hour. I coat them in oil and wrap them in tin foil.
Scoop the baked sweet potato from out of the skin (or slip the skin off, if you've mastered this legerdemain, I have not). Break it up in a food processor.
Add softened butter, mix until smooth. Add all the other ingredients to the food processor (not the pie crust, don't be ridiculous), and mix until smooth.
Pour mixture into the pie crust* and bake at 350 degrees for about an hour, or until a knife inserted in the center comes out clean.
* Pie crusts are a whole 'nother discussion. I partially pre-baked, and tented the edges with tin foil for most of the baking time. And egg wash that sucker, yo.