Louisiana Yam Pie
Makes 8 servings. Recipe is from the “Louisiana Largesse” cookbook edited by the late Pat Baldridge.
2 cups Louisiana yams, cooked and mashed
1 cup brown sugar, firmly packed
1 cup half-and-half
½ cup milk
½ tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
½ tsp. ginger
1 (9- to 10-inch) pastry shell, unbaked
2 cups sour cream
¼ cup powdered sugar, sifted
½ tsp. vanilla extract
1. Preheat oven to 350 F.
2. In a large mixing bowl, combine yams, brown sugar, half-and-half, milk, eggs, salt, cinnamon, nutmeg and ginger.
3. Pour into pastry shell.
4. Bake at 350 F for 1 hour or until knife inserted in center comes out clean. Cool.
5. Topping: Mix together sour cream, powdered sugar and vanilla and serve with pie.