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Sweet potato pie

(Wendy Maeda/Globe Staff)
November 18, 2009

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Makes one 9-inch pie

Coconut and pineapple flavorings are at specialty shops, or use coconut milk instead of coconut flavoring, pineapple juice for the pineapple flavoring. Pastry and baking instructions are on Page 24 in the pumpkin pie recipe.

3 sweet potatoes, quartered
1/2 cup sugar
1/4 cup ( 1/2 stick) butter, at room temperature
3/4 cup evaporated whole milk
1 egg
1/2 teaspoon pineapple flavoring
1/2 teaspoon coconut flavoring
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for a deep 9-inch pie, partially baked
1. In a large saucepan filled with several inches of water and fitted with a steamer insert, steam the potatoes over high heat for 15 minutes or until they are tender. Remove from the pan and leave to cool slightly.

2. Set the oven at 350 degrees.

3. Peel off the potato skins. In a bowl, mash the potatoes. Beat in the sugar, butter, milk, egg, pineapple and coconut flavorings, vanilla, cinnamon, and nutmeg.

4. Pour the filling into the shell. Bake for 45 minutes until the filling is set. Adapted from Mariposa Bakery