Purple sweet potato pie with pistachios
Bubba Durand

1 1/2 c cooked Purple Sweet Potatoes*
1/2 c + 2 T white sugar
1/2 t table salt
2 t cinnamon
1 t ground ginger
1/2 t ground clove
1/4 t ground cardamom
1/8 t freshly ground nutmeg
1 t vanilla extract
3 eggs
1 c heavy cream
1 unbaked pastry crust
Raw Pistachios, coarsely chopped and lightly salted
Turbinado sugar

* Start with 1 pound of purple sweet potatoes. Scrub, wrap each in foil, bake at 375 until tender, peel, mash. Then measure.

Move the oven rack to the lowest possible position.
Put a pizza steel or pizza stone on the rack.
Pre-heat the oven to 500 degrees F (475 convection), for at least 30 minutes to heat the steel or stone.
Arrange pie crust in a 9-inch metal pie pan. Crimp the edges.
Puree the sweet potatoes, white sugar, salt, spices, vanilla, eggs, and cream in a food processor until very smooth.
Pour into the pie shell.
Decorate the edge of the pie with the chopped pistachios and sugar.
Reduce the oven temp to 375 (350 convection).
Place the pie directly on the preheated pizza steel (or stone).
Bake for 20 minutes.
After 20 minutes, cover the crust with a pie crust shield and reduce the heat to 325 (300 convection).
Bake until the filling puffs around the edges, and the center is almost set; about 20 more minutes.

The Johnson Family Cookbook