Sneaky sweet potato pie

So you're all like, "What? Sweet potato pie? That's ludicrous." And I'm all like, "No, it tastes like a heartier pumpkin pie! Really!" So now you have to make it just to see if I'm right. Right? (Just go with me on this one) But really, if you want to change up the Thanksgiving dinner a little without your family noticing because they'll get mad (**cough cough MY FAMILY cough cough**), then this is your way!

This recipe: Sweet Potato Pie by Gina at Skinnytaste

What I changed: Nothing! Except using my own homemade pie dough instead of store bought (but no shame in using store bought!)

Ingredients: 

- 2 sweet potatoes, roughly 1.5 lbs (the orange ones! Technically these are yams. Deep breaths! I know, the commercial vegetable and fruit industry frustrates me too)

- 2 Tbs unsalted butter, softened

- 3/4 cup packed light brown sugar

- 1/2 cup milk

- 2 large eggs

- 1/2 tsp pumpkin pie spice

- 1/2 tsp ground cinnamon

- 1 tsp vanilla extract

- 1 pie crust: 9 inch if you're buying it from a store, or one single crust pie dough recipe (I use pretty much any pie crust recipe you find on Smitten Kitchen)

STEP 1:

Cut your sweet potatoes into biiiig discs (see photo). Boil these suckers for about 30 min, until the skin looks like it's coming off and you can easy pierce the potato with a fork. Drain out the water in a colander and run cold water over the potatoes. Take the skin off.

STEP 2: 

Throw the meat of the potato into a food processor, blend it for a minute or so, until all the fibers of the potato are gone.

STEP 3:

Preheat your oven to 350 degrees F. 

Roll out your pie dough and place it into your pie tin, leaving 1 inch of the dough hanging over the edge.

STEP 4:

Put your sweet potato puree into a medium sized bowl. Add the butter - your puree will probably be warm, so your butter should melt. If it doesn't, just mix it well enough that the pieces of butter are well distrubed in the mix. You can use an electric mixer or just a whisk for this next part: add the sugar, milk, eggs, cinnamon, and vanilla. Mix until smooth.

STEP 5:

Pour the mixture into your pie tin, smooth it out with a rubber spatula, fold the extra pie crust that was hanging over the side to make your pie crust edge.

Pop this sucker into the oven for 55-60 minutes, or until the middle of the pie has set. Let cool for 10 minutes. Cut and serve with cool whip or whipped cream or whatever makes your heart happy.

Yes, that is ANOTHER gallette in the background. Yes, I took photos. Yes, I will make a blog post about it.
No, I am NOT sorry.

 And there you have it! You have snuck something new into your family's Thanksgiving and they will have NO idea until they are complimenting you. Then you can let the bomb drop. BOOOOOOM!