Legitimate question: Is baking from-scratch always worth it? For people with food sensitivities the answer is probably “yes”, because additives, stabilizers and preservatives can pose heath and safety risks. With a little bit of research, though, there are some safe shortcuts worth taking.
This sweet potato pie recipe has one major time-saver: it uses cooked, canned sweet potatoes as the key ingredient. With just a bit of light mashing, they are ready to go into a blender with ALL the other ingredients for an excellent custard filling. Because the ratio is heavily tilted toward solid versus liquid, it’s easier to achieve a desirable texture in the bake. Using a blender versus a food processor is recommended to get a smoother and creamier custard.
This recipe is easy to adapt if you want to take the time to roast your own sweet potatoes. But why do it when you have a great shortcut? I use Bruce’s Yams (they’re sweet potatoes) because it has few and safe ingredients: it only has added water and sugar.
Just open the can, drain and they’re ready to go!
The sugar in the sweet potatoes, when combined with the additional sugars in the recipe, are perfect. You can easily adjust the added sugars – up or down – depending on the type of sweet potato you use.
