http://www.ehow.com/how_6999_make-sweet-potato.html
My recipe for sweet potato pie
3 sweet potatoes boiled and mashed like crazy. chunk of butter. little box of cream. 2 eggs. teacup full of sugar. dumped in nutmeg and cinnamon (i like nutmeg and cinnamon). poured it into a pie shell (had trouble finding something suitable. they don’t do pie here like they do in the states. i used something that was frozen and called ‘bladderdeeg’ tastes like a coissant. sort of puff pastry like but it tastes really good with the rest so, good) baked it in an oven that was hot enough until it looked done. et viola!
it. tastes. perfect.
behold!
think i will have to improvise but it goes something like this1
To make a potato pie, you need:
4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don’t
want them to fall apart.
Let the potatoes cool and then peel them.
Put the potatoes in a large mixing bowl and
mash them thoroughly with a potatoe masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.
Whether you used a ready made pie crust or
just cookies, pour the potatoes mixture
into the crust.
Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.
or this:
a. 3 lbs. Yams.
b. 1 1/2 cups sugar.
c. 1 can evaporated milk.
d. 2 eggs.
e. 1 1/2 tsp nutmeg.
f. 1 tsp vanilla.
g. 1 stick of butter.
h. Dash of cinnamon.Pre-heat your oven to 400�F. Boil the yams with the skin on until a fork or butter knife causes the yams to easily break apart when inserted. Cool yams slightly. Then place in a collander and run cold water over them to assist you with removing the skins since the yams will still be pretty hot. Beat yams with mixer on medium speed, stopping frequently to remove strings from the beaters. Once the strings are removed, add butter and continue to mix. Then add remaining ingredients. You may need to adjust the nutmeg and sugar to your tastes. I like my pie sweet with a good amount of nutmeg! Continue mixing your batter until it has a nice smooth consistency. The batter should not be thin or runny, and it should not be too thick either. If too thick, try adding a little more evaporated milk (by the tablespoon) until the batter is smooth. Pour your batter into your favorite unbaked 9 or 10 inch pie shell, sprinkle a dash of cinnamon on the top and bake for 50 minutes to 1 hour.(Tip: Brush the edges of your pie shell with ice water to prevent it from burning before the pie is actually done). Brown specs on the top of the pie are an indication that your pie is done. You can also insert a knife in the middle of the pie, and if it comes out clean it’s done! Let cool for at least 1 hour before cutting and serving. This pie is simply delicious when served slightly warmed by itself, or go ahead and throw caution (and your diet) to the wind by placing a large scoop of french vanilla ice cream on top of a nice warm slice! I really like my pie nice and cold right out of the frig after it’s set over night with a tall glass of ice cold milk. Hmmmmmmmmmm GOOD!