I got the idea to make the pie after browsing the internet and stumbling upon a recipe for sweet potatoes. I knew those students had harvested like 40 kilograms or more of sweet potatoes and that they were looking for a way to get rid of them all. They even sold some to teachers for a 100 yen for a pack of 4. They had made some sweet potato dishes all last week and this week I thought it would be nice to give them an American style dessert.
The actual recipe came from allrecipes.com and just in case you are curious about making it here's the recipe:
SUBMITTED BY: Joyce Waits PHOTO BY: mikamuffin
"This recipe was shared with me by a special friend in Atlanta, Ga. It has long been a favorite, and everyone who tastes it says it is the best they have ever had."
PREP TIME 30 Min COOK TIME 1 Hr 50 Min READY IN 2 Hrs 20 Min
SERVINGS & SCALING Original recipe yield: 1 - 9 inch pie
INGREDIENTS
- 1 (1 pound) sweet potato
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
DIRECTIONS
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
It went rather well and the kids loved the pie. We had extra so we shared it with other teachers who expressed interest in sweets. It was the best sweet potato pie I have ever eaten.
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