This recipe was tested by CeCe Sullivan of The Seattle Times food staff and evaluated by staff members.

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8 servings

– 3 medium sweet potatoes, peeled and cut into 1-inch chunks

– ¾ cup lightly packed light brown sugar

– 1 teaspoon cinnamon

– ½ teaspoon nutmeg

– ½ teaspoon salt

– 2 tablespoons molasses

– 2/3 cup half-and-half

– 1/3 cup dry sherry

– 2 eggs

– 1 partially baked 9-inch pie shell, cooled

1. Preheat the oven to 425 degrees. Put the sweet potatoes into a steamer basket and steam about 20 to 25 minutes, or until very tender. Spoon into a bowl and mash until completely smooth. (An electric mixer can be used.)

2. Stir or beat in the brown sugar, cinnamon, nutmeg, salt, molasses, half-and-half, sherry and eggs. Pour into the partially baked pie shell and place in the preheated oven. Immediately reduce the heat to 375 degrees and bake about 35 minutes, or until the pie is set in the middle.

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3. Serve pie warm or cold with sweetened whipped cream if desired. (Refrigerate any leftover pie.)

Note: To partially bake a pie shell, lightly pierce the bottom of the shell with a fork and place in a preheated 425-degree oven for 7 minutes. Remove from the oven and cool on a rack.

From “Biscuits, Spoonbread and Sweet Potato Pie” by Bill Neal.