Florida's Collard Green Recipes
Sweet Potato Pie
One (9-inch) pie (8 servings)1 1/2 pounds yams, about 2 medium-size (see note)
1/2 teaspoon salt, divided
2 eggs, lightly beaten
1/2 cup plus 3 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
2 teaspoons vanilla extract
1/2 cup evaporated milk
1 (9-inch) partly baked pie shell
About 3/4 cup sweetened whipped cream
1. Preheat oven to 425 degrees. Peel the yams and cut into 1-inch chunks. Put into a pan and cover with water, adding 1/4 teaspoon salt. Bring to a boil, reduce the heat and simmer about 20 minutes, until tender. Drain and put into a mixing bowl; cool slightly.
2. Add the remaining 1/4 teaspoon salt to the yams with the eggs, brown sugar, cinnamon, nutmeg, ginger, allspice, vanilla and evaporated milk. Mix until smooth and blended.
3. Transfer filling to the partly baked pie shell and bake on the center rack 5 minutes. Lower heat to 325 degrees and continue baking 40 minutes, or until center is almost set but still soft.
4. Cool on a rack. Serve with sweetened whipped cream.
Note: Although the pie is called "sweet potato," yams are traditionally used because of their sweeter flavor and more golden color. Adapted from The African-American Heritage Cookbook by Carolyn Quick Tillery.
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