Sweet Potato Pie

also called sweet potato pie · sweet potato custard pie · potato pie

The table

Bake the sweet potatoes rather than boiling them: boiled they carry water into the custard and it never sets.
2 lb(900 g)sweet potatoesbake whole 400°F 55 minmash with the butterwhisk the custard smoothpour into the shell, bake 350°F 45 min
4 Tbs(55 g)unsalted butter
3/4 cup(150 g)light brown sugar
3large eggs
3/4 cup(180 mL)evaporated milk
1 tspground cinnamon
1/2 tspground nutmeg
2 tspvanilla extract
1/2 tspfine sea salt
1(9-in, blind-baked)pie crust
Cool it right down before it is cut. A warm slice slumps
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Before anything else

2bake whole 400°F 55 min

3mash with the butter

goes in with what step 2 made

4whisk the custard smooth

goes in with what step 3 made

5pour into the shell, bake 350°F 45 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 40 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Narrow — the pie comes out with the centre still moving, because one baked firm has already gone grainy by the time you see it

  1. bake whole 400°F 55 min

    55 minwalk awayfrom the start

  2. mash with the butter

    not timed55 min in

  3. whisk the custard smooth

    not timed55 min in

  4. pour into the shell, bake 350°F 45 min

    45 minwalk away55 min in

Goes with

See how it is written
>> title: Sweet Potato Pie
>> category: Custards & Puddings
>> tags: sweet potato, custard, pie, dessert, southern
>> counters: Meat and Three
>> aka: sweet potato pie, sweet potato custard pie, potato pie
>> servings: 8
>> time: 2 hr 30 min
>> slack: narrow — the pie comes out with the centre still moving, because one baked firm has already gone grainy by the time you see it
>> pairs-with: all-butter-pie-crust, peach-cobbler, banana-pudding

>> step: Bake the sweet potatoes rather than boiling them: boiled they carry water into the custard and it never sets.
Bake the sweet potatoes rather than boiling them.

>> step: bake whole 400°F 55 min
Bake @sweet potatoes{2%lb}(900 g) whole at 400°F (205°C) for ~bake{55%min}, until they collapse and weep at the ends.

>> step: mash with the butter
Mash @&(~1)baked sweet potatoes{} with @unsalted butter{4%Tbs}(55 g), skins pulled off.

>> step: whisk the custard smooth
Whisk @&(~1)mashed sweet potato{} with @light brown sugar{3/4%cup}(150 g), @large eggs{3}, @evaporated milk{3/4%cup}(180 mL), @ground cinnamon{1%tsp}, @ground nutmeg{1/2%tsp}, @vanilla extract{2%tsp}, @fine sea salt{1/2%tsp}.

>> step: pour into the shell, bake 350°F 45 min
Pour @&(~1)sweet potato custard{} into @pie crust{1}(9-in, blind-baked) and bake at 350°F (175°C) for ~bake{45%min}.

Cool it right down before it is cut. A warm slice slumps.