Kentucky Sweet Potato Pie (Pies)

 

                This is a rich, spicy pie, with an intentionally lumpy filling, clearly made by hand, the old-fashioned way.

One 9-inch single-crust pie

• Rich and Tender Dough, click here for the recipe
• 2 cups mashed sweet potatoes, about 1½ pounds sweet potatoes, baked, peeled, and mashed with the back of a fork, with small lumps remaining
• ¾ cup half-and-half or light cream
• 1 teaspoon pure vanilla extract
• 4 tablespoons (½ stick) unsalted butter, softened
• ½ cup packed brown sugar
• 2 large eggs
• ¾ teaspoon groud cinnamon
• ½ teaspoon ground mace
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

1. Preheat the oven to 350F (180C).
2. In a large bowl, combine the mashed sweet potatoes with the half-and-half and vanilla.
3. In a medium bowl, cream together the butter and sugar until fluffy ; beat in the eggs, one at a time.
4. Stir the egg mixture into the sweet potato mixture ; combine all the spices and salt in a small bowl and stir them well into the filling.
5. Line a pie plate with the bottom crust and make a fluted edge ; pour the filling into it, spreading it into an even layer with a spatula.
6. Make a decorative zigzag or swirl pattern on the top.
7. Bake the pie for 1 hour, until very lightly browned and slightly puffed in the middle..
8. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

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