Hey everyone, it’s your boy back again with another one of my cooking adventures. Today, we’re diving into the world of desserts, and not just any dessert – we’re making a sweet potato pie. But here’s the kicker, we’re using canned yams. Yeah, you heard that right. I know some of you might be thinking, “Canned yams? Really?” But trust me on this one, it’s a total game-changer for a busy guy like me.
Getting Started
So, first things first, I gathered all my ingredients. I grabbed a can of yams from the pantry, you know, the ones that are already cooked and mashed. I got one big can and drained the liquid. These are actually sweet potatoes, not real yams, but most folks call ’em yams anyway. It’s a whole thing, but it’s not a big deal for me.
The Process
Next up, I preheated my oven. While that was heating up, I got to work on the filling. I dumped the yams into a big bowl. Then, I added some sugar, eggs, butter, and a dash of vanilla extract. Oh, and don’t forget the spices! I threw in some cinnamon, nutmeg, and a pinch of ginger to give it that warm, cozy flavor.
Once everything was in the bowl, I mixed it all up until it was nice and smooth. You could use a mixer for this, but I just used a big spoon because I’m too lazy to get the mixer out. Then I poured the mixture into a pie crust. You can make your own crust if you’re feeling fancy, but I just used a store-bought one because, again, I’m all about keeping things simple.
Baking Time
With the pie all assembled, I popped it into the oven and let it bake. I had to check it a few times to make sure it wasn’t burning. After what felt like forever, the pie was finally done. I took it out of the oven and let it cool for a bit before slicing into it.
The Result
And let me tell you, this sweet potato pie turned out amazing. It was creamy, sweet, and had just the right amount of spice. Using canned yams made the whole process so much easier, and the pie still tasted like it was made from scratch. I’m definitely adding this to my list of go-to recipes.
Some Thoughts
I was thinking, why not roast the sweet potatoes instead of boiling them? Well, I heard that roasting can give the pie a deeper flavor. But honestly, using canned yams was so much quicker and the pie still tasted great. It didn’t mess up the texture like boiling might. If you’re pressed for time or just want an easy dessert, canned yams are the way to go. I think I’ll try roasting next time, just to see what the fuss is all about.
So, there you have it – my adventure in making a sweet potato pie with canned yams. It’s a simple, delicious, and stress-free dessert that anyone can make. Give it a try and let me know what you think. Until next time, happy cooking!
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