Alright, guys, let’s get down to it. I’ve been craving some good old comfort food lately, and nothing screams comfort like a warm, sweet potato pie. Now, I know some of you might be thinking, “But sweet potato pie is so much work!” Well, not today! Today, we’re going the easy route, using canned yams. Trust me, it’s a game-changer.
Gathering My Ingredients
First things first, I gathered all my ingredients. I grabbed a couple of cans of yams from the pantry – make sure they’re packed in syrup, not water. Then I checked my fridge for some eggs, milk, and butter. I also made sure I had some sugar, cinnamon, nutmeg, and a little bit of vanilla extract on hand. Oh, and of course, a pre-made pie crust. We’re keeping it simple, remember?
Prepping the Yams
Once I had everything laid out, I opened up the cans of yams and drained the syrup. I dumped the yams into a big bowl and gave them a good mash with a potato masher. You could also use an electric mixer, but I like to get a little workout in while I bake, haha. I kept mashing until they were nice and smooth, with no big lumps.
Mixing it All Up
Next, I cracked a couple of eggs into the bowl and poured in some milk. I added a good amount of sugar – you can adjust this to your liking, but I like my pie sweet! Then came the spices: a generous sprinkle of cinnamon, a pinch of nutmeg, and a splash of vanilla extract. I mixed everything together until it was well combined, making sure the spices were evenly distributed.
Baking Time
With the filling ready, I grabbed my pre-made pie crust and carefully poured the yam mixture into it. I smoothed out the top with a spatula to make it look nice and even. Then, into the oven it went! I baked it at 350 degrees Fahrenheit for about 50-60 minutes. You’ll know it’s done when the edges are golden brown and the center is just set. You can stick a knife in the middle – if it comes out clean, you’re good to go.
Cooling and Serving
Once the pie was out of the oven, I let it cool on a wire rack for at least an hour. It’s tough, I know, but you gotta let it set properly! After what felt like forever, I finally sliced into that beauty. I served myself a generous piece with a dollop of whipped cream on top.
The Verdict
And let me tell you, it was heavenly! The crust was flaky, the filling was smooth and creamy, and the spices were just right. It tasted just like the sweet potato pie my grandma used to make, but without all the fuss. Using canned yams really saved me a ton of time and effort, and the result was just as delicious. So, if you’re looking for an easy and tasty dessert, give this recipe a try. You won’t regret it!
- Canned yams are your friend!
- Don’t be shy with the spices.
- Let it cool before slicing.
- Whipped cream makes everything better!
That’s all for today, folks! Happy baking!
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