This was sweet potato pie.
We bought three large sweet potatoes from a local farm stand. We talked about what to do with the potatoes. I said sweet potato soup; J said nay. How about sweet potato pie? I saw a sparkle in his eye.
In fact I have made a pumpkin pie but never a sweet potato pie. The closest thing I made was
egg-free sweet potato bar. For crust, I adapted the recipe of "Foolproof Pie Dough for a Single-Crust Pie" from Cook's Illustrated as usual.
For filling, I wasn't sure if the Cook's Illustrated's sweet potato pie recipe that called for total 5 eggs I should go with. It didn't sound right. Several recipes I found online called for just two eggs. New York Time's recipe called for only 1 egg. Then, there were difference of milk volume among recipes. Types of milk varied too: heavy milk, whole milk, condensed milk, or evaporated milk. Sugar was another issue. Most of recipes called for almost 1 cup sugar. Some used brown sugar. I wanted to keep away from refined sugar at least. Last but not least was what and how much spices should be used. After all, I made up my own way by borrowing ideas from different recipes. 3 tablespoon unsalted butter, 1/2 cup Splenda, 2 tablespoon coconut sugar, 2 large eggs, 2/3 cup evaporated milk, 2 teaspoon molasses, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/8 teaspoon clove, and 2 tablespoon bourbon. My potato was more than 2 cups. Although I tried to fill the pie shell with the filling as much as possible, I couldn't use all. I baked the leftover filling in a small cup separately according to J's suggestion.
The pie was done with a big crack! Did I bake the pie a little too long?
At least the center of the pie was nicely cooked and the pie was beautifully cut. A big drop of whipped cream hid the crack anyway.
The result was delightful! The pie was very light like a soufflé and very flavorful.
There was no problem to manage the whole pie within 4 days by two of us.
