♪ overrated ♫

I'm going to make a bold statement: Pie crusts are overrated.

Making them often causes SO much stress, and while they can deliver an attractive facade, pleasing taste, and a favorable contrast in texture, I find that pies with no crust are just as good, if not better. Plus, SO EASY.*

*I promise I'm not this lazy ALL of the time.

Perhaps you recall my Mammy's impossible pie (round 1 and round 2)? This is fairly similar in that as it bakes, a suitable crust forms on its own, but it makes use of sweet potatoes instead of coconut. We had it as a Thanksgiving dessert, and it was completely appropriate and delicious.

My mom gave me this recipe too, although she left out the bit about using some brown sugar until after I had already made it. She also used the freshest and finest sweet potatoes straight from her ground, while I had to settle for whatever Harris Teeter had to offer. My pie wasn't as good as hers, and I think that's partly why.

This is a creamy and luscious pie, with a perfect balance of spices. I love eating it with a dollop of whipped topping, but that isn't essential. It's even better the next day, which is always great, but be sure to keep it refrigerated!

When I partake of a pie as heavenly as this, I wonder why I ever bothered to fiddle with crusts at all.

Crustless Sweet Potato Pie
(printable recipe)
Serves 8

Ingredients:

• 3/4 cup granulated sugar (or some brown sugar)
• 1/2 cup self-rising flour
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter, melted and slightly cooled
• 1 (12 ounce) can evaporated milk
• 2 eggs
• 2 cups cooked sweet potato, peeled and mashed
• 2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F. Grease a deep dish 9-inch pie pan.
Whisk together the sugar, flour, and spices until well blended.
Beat in the melted butter, milk, eggs, sweet potato, and vanilla until smooth.
Pour into prepared pie pan and bake for 55 minutes or until browned and just jiggly in the center.
Cool completely before slicing.
Store in refrigerator.