I love this time of year.  I love all the cooking, eating, and spending time with family.  This Thanksgiving, my wife, our girls, and I will be traveling to Rhode Island to visit my in-laws.  For those of you who don't know, my in-laws are Chinese, and Thanksgiving at their place is always a hoot because it's very non-traditional and, well, Chinese.  As in, they spend the day making dumplings and sticky rice instead of turkey and stuffing.  And no one watches football, because all they have is Chinese satellite TV.  

Now I'm totally cool with no turkey and no stuffing, and I'm fine with no football, too.  But one thing I insist on with my in-laws is letting me make pie, because seriously, what's Thanksgiving without PIE??  So that will be our Thanksgiving meal: dumplings, sticky rice, Chinese spare ribs, and PIE.  

For this Thanksgiving, I'll make a roasted sweet potato pie. My recipe is a lighter version for the classic, taking its flavor and richness more from the roasted potatoes than from brown sugar and evaporated milk.  Roast the sweet potatoes beforehand, and pair this with your favorite pie crust.  If you need a pie crust recipe, check out my video on how to make a perfect crust on our Facebook page at www.facebook.com/cakelovedc.

Roasted Sweet Potato Pie

Adapted from Pie Love (2013)

2 cups roasted sweet potato puree (recipe at bottom
4 oz. or ~1/2 cup superfine granulated sugar
4 oz. or ~1/2 cup dark brown sugar, packed
4 tbps unsalted butter, melted
1 tsp vanilla extract
3/4 cup evaporated milk
1 tsp cinnamon
1/4 tsp ground cloves
2 eggs, lightly beaten
2 pie crusts, unbaked 

  1. Preheat the over to 350 degrees Fahrenheit.
  2. In the work bowl of a food processor, combine all the ingredients except the eggs and crusts and pulse to combine.  Lightly beat the eggs, add them to the food processor, and pulse to combine.
  3. Pour the pie filling into blind-baked pie crusts.  Do not use egg wash.
  4. Bake the pies for 45-50 minutes.  The filling will puff, and that's OK.  You'll know they're done when a skewer poked into the center comes out clean.  If the pies begin to brown too quickly, place a baking sheet on the upper oven rack to shield the pies from the heat.
  5. Let the pies cool before serving.

Roasted Sweet Potato Puree (make this ahead of time)

20 oz. sweet potatoes

  1. Preheat the oven to 400 degrees Fahrenheit and position a rack in the bottom position.
  2. Wash the sweet potatoes well, but don't peel them.  Place the scrubbed, whole sweet potatoes on a baking sheet lined with parchment paper.  Roast them on the bottom oven rack until they are soft all the way through when poked with a bamboo skewer, approximately 1 hour, 15 minutes.  Their juices may begin to weep and burn a bit before they're done.
  3. Let the sweet potatoes cool, then peel them and place them in the bowl of a food processor and puree them until they're smooth -- this will take at least two minutes -- before measuring them out for the recipe.  Any extra puree will keep in the fridge for up to three days.