Sweet potato pie, boiled whole
Boil it whole. Sweet potato pie where the potato is boiled whole, skin on, so the skin slips off by hand.
Why it works: Boiling the sweet potato whole, skin on, cooks it soft right through, and after a cold rinse the skin comes away by hand: no peeler, no chopping.
Ingredients
- 1 (1 pound) (450 g) sweet potato, with skin
- ½ cup (113 g) butter, softened
- 1 cup (200 g) white sugar
- ½ cup (120 ml) milk
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Method
- Put the whole 1-pound sweet potato, skin and all, in a pot and cover it with water. Bring it to a boil and cook 40–50 minutes, until a fork slides in with no push.
- Turn the oven on to 350°F (175°C). Pour off the water, run the potato under cold water for a moment and slip off the skin.
- Mash the flesh in a mixing bowl, then beat in the ½ cup softened butter until combined.
- Add the 1 cup sugar, ½ cup milk, 2 eggs, ½ teaspoon nutmeg, ½ teaspoon cinnamon and 1 teaspoon vanilla. Beat on medium until the filling is smooth.
- Pour it into the unbaked 9-inch crust and bake for 55–60 minutes; it's done when a knife pushed into the center comes out clean. If the crust edge browns too fast, cover it with foil.
- In the oven it puffs up like a soufflé, then sinks back as it cools; that's expected. Let it cool all the way before you slice it.
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June's tip: The pie puffs like a soufflé in the oven and settles as it cools; that's normal.
Good to know: It puffs like a soufflé in the oven and settles as it cools; that's how this recipe is meant to look.
Adapted from Sweet Potato Pie, Allrecipes. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
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