RIght, so we all know that my relationship with yams thus far in my cooking career has been rocky at best. But, I had some leftover from the weekend before and when life gives you yams…
So for starters I would just like to note that not only is that a homemade crust, but it was no-roll, and it took me thirty minutes. THIRTY MINUTES. And it was all thanks to Joy The Baker!
This time around I boiled those potatoes for 40 minutes, and then cooked them some more! If you can stick a sharp knife straight down the middle of one of those jokers with absolutely no resistance whatsoever, you’ve done your job spectacularly, my friend.
From there it was totally smooth sailing. 50 minutes later and…
Voila! A pie that spilled a little in transit from the counter to the oven, but that tasted AMAZING! (And was completely gone after two days.) Not too shabby for my first try at pie, wouldn’t you say?
I’ll tell you something: it made me immediately forget all about the nightmare that was the weekend before.
I, Sydney, blogger and home cook, will never fear the yam again.
What You’ll Need:
- 2 cups mashed cooked sweet potatoes
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/4 teaspoon ground coriander
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick) butter, melted
- 2- 5oz cans evaporated milk (1 1/4 cups evaporated milk)
- 3 large eggs
- 1 Tablespoon vanilla
Get the recipe here!