by ChefJune
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my 77 recipes »
ChefJune's Notes:
Expand4 large Sweet Potatoes Ask a question about this ingredient
4 ounces (1 stick) unsalted butter Ask a question about this ingredient
1/2 cup clover honey Ask a question about this ingredient
3 extra-large eggs Ask a question about this ingredient
2/3 cups whole milk (or maybe a smidge more) Ask a question about this ingredient
1 teaspoon Nielsen-Massey Vanilla extract Ask a question about this ingredient
1/2 teaspoon ground mace Ask a question about this ingredient
1 teaspoon ground Saigon cinnamon Ask a question about this ingredient
Preheat oven 350 degrees F. Cook sweet potatoes in large pot. When potatoes are done, remove peelings and mash in large mixing bowl. Mash VERY well. Add butter and stir until it has melted through the potatoes. Add honey, then eggs. Stir well.
Ask a question about this stepAdd milk a little at a time, taking care the mixture doesn't get too thin. Add vanilla and spices. Taste and adjust seasonings. Pour into unbaked pie shell(s).
Ask a question about this stepBake for about 45 minutes. The center of the pie will still appear runny. Don’t worry, the pie continues to cook as it cools.
Ask a question about this stepAllow to cool to room temperature before serving with whipped cream or homemade Vanilla ice cream.
Ask a question about this stepOptional: place whole jumbo pecan halves around the circumference of the pie about half way through baking for a pretty presentation.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
