I rooked this recipe from Chris Schlesinger’s The Thrill of the Grill book and then fiddled with it to suit my own tastes. If you’re itching for another cookbook go buy that one – bullshit free and packed with fantastic recipes.

Sweet Potato Peanut Pie

 

1 9” Pie shell, partially baked for 12 minutes at 375 degrees.

 

Topping –

 

6 tablespoons EACH of the following:

cold butter, cut in 12 pieces

brown sugar

all-purpose flour

roasted, unsalted peanuts

 

Filling

 

1 medium-large sweet potato

8 tbs. butter at room temperature

¾ cup brown sugar

4 eggs

¾ cup light cream or Half & Half

Pinch of salt

½ teaspoon ground allspice

¼ cup rum

4 tablespoons chopped, roasted, unsalted peanuts.

 

1. Heat oven to 400. Loosely wrap the sweet potato in foil and roast for 40 minutes, or until soft. Or stick it in the microwave and hit “Potato”. Remove, cool, scoop flesh from the skin and mash until smooth. You could use a food processer or blender
2. Drop oven temp to 375.
3. Rub topping ingredients together with your fingers until you just get a crumbly mix. Stick in fridge until later.
4. Cream together the butter and brown sugar until fluffly.
5. Blend in the sweet potato, beat in eggs one at a time, then add milk and spices and rum until well mixed.
6. Stir in peanuts the dump the lot into the pie shell, sprinkle surface with crumb mixture and bake for 40 minutes or until pie is set in the center.