Makes 1, 8 or 9-inch pie

Most markets carry two vegetables that are variously called sweet potatoes or yams.  One is a paler, sort of yellow color and when cooked is less sweet and starchier.  The other is usually a darker orange color and is sweeter and less fibrous when cooked.  Both are actually sweet potatoes, just two different varieties.  The darker, sweeter ones are commonly called yams but in actuality they are not a true yam.  I must prefer the “yam” variety and that is what I use when I make a sweet potato pie.  If you are new to pie making you may want to take a peek at Let There Be Pie.

Bea's Perfect Pastry

2 cups cooked and mashed “yam”

3 eggs

2 cups milk or half and half

3/4 cup sugar - (or to taste)

2 tablespoons molasses

1 teaspoon powdered cinnamon

1 teaspoon finely grated fresh ginger root – (or 1/2 teaspoon dry powdered)

1/2 teaspoon ground nutmeg

1/4 teaspoon powdered clove

Make pastry and chill while you prepare the remaining ingredients.  Scrub but do not peel the yams.  Cut into chunks and boil until soft.  Set aside until cool enough to handle.  Preheat oven to 350°.

Combine the next eight ingredients and whisk until well mixed.  Peel and mash the yam and blend with the milk and egg mixture.  Set aside.  Roll the pastry and use to line an eight or nine-inch pie pan.  Pour the filling into the pie pan and bake place on the center rack of the oven.  I usually bake it in a Water_Bath.  Whenever baking a custard, using a water bath makes for a creamier texture.  Bake for about forty to forty-five minutes or until a clean table knife inserted into the center comes out clean.  Allow to cool on a wire rack.  This is excellent served with a dollop of whipped cream, and please, it deserves real whipped cream, not something out of a plastic tub or an areole can.