This recipe for sweet potato pie is one I came up with a couple years ago. I experimented with a combination of spices and different herbs but ultimately settled on this combination. Sweet potato is… well… sweet, so I used precise flavor combinations to contrast and compliment the sweetness. I did weigh the sweet potatoes when I purchased them in the market but I can’t remember the weight, I don’t have a scale in the kitchen (should probably get one) and I’m not one of those people who can “heff” a grap of plantains and tell you with clinical precision “yeah this is three and a half pounds!”. So for this recipe which is a family size serving of sweet potato pie, I had 6 medium sized sweet potatoes. The other ingredients are listed below.
This is a very simple recipe with very basic prep but the results are very satisfying.
Now its totally up to you if you wanted to add cheese to this dish. I used to in the past and might still do so from time to time but I tend to enjoy this as is. Its beauty is in the simplicity of it 🙂 You can use a muffin tray to make single serving pies or even use a spoon and scoop out individual portions on a baking tray for a more rustic approach.
You can switch out the butter for olive oil or coconut oil and switch the milk to coconut milk or you could even omit the milk all together and just leave some of the boiled water in the sweet potatoes when draining to make this a vegan dish. Of course you want this to be cool before cutting it, you will end up with baked mashed potato. I hope you try this, if you do let me know down in the comments how it tasted and if you made any alterations to the recipe.