Here's a recipe I found:

http://www.filipinovegetarianrecipe.com/native_delicacies/kamote_pie.htm

Seems simple enough:

Boil camote on salted water. Mash when cooked.
Mix margarine, salt and sugar in a large bowl.
Whisk until creamy. Place camote and mix well.
Add beaten egg, milk and vanilla and whisk at low speed.
Pour mixture onto unbaked pie case. Bake at 350° F until done.
Cool for several minutes before serving.

M

Sounds like it is simple enough. But margarine? Do you think we can sweeten this with caramel? Does that work?

H

the margarine is for moisture, you can definitely use butter (between butter and margarine and the supposed health effects, go with butter) caramel can work but it wont be as simple as thos recipe as you have to make the caramel and make sure the caramel is well incorporated in the mixture. If you're going to take this a notch more complicated, i suggest mixing the sugar, salt, eggs, milk, vanilla (plus a dash of lemon juice) and double-boiling it into a custard before mixing the mashed camote

Hi, Erich,

Double-happiness!!

I like the rich and creamy custard style. Something to take time out to perfect over the holidays. Probably tastes even better with whipped cream.

What should I use for the crust?

H

there are ready made crusts in supermarkets (as i dont trust myself with crusts--humidity and room temp play major roles)

ok now youve got me thinking...you can also try a no-bake version by making a crust out of graham cracker crumbs or gingerbread cookie crumbs mixed with some melted butter and then let to set on a pie dish, fill with the camote-custard mix and refrigerate. a no-bake version will only work with the custard recipe. the custard gets the eggs cooked even if you dont bake the whole thing.

I can't wait to try this, "no-bake" is the "wrinkle-free" version of pie-making. Perfect for the man.

Now, I've always liked pumpkin pie with drip coffee. But I've never tried pie with port wine. Do you think this camote-custard pie will work well with either?

H

the thing with the no-bake version is that it doesn't get a crust at the the top, which gives it a tinge of burnt bitterness. (i think youll love what im about to write/say) for the no-bake man, just sprinkle the top with brownsugar and get a chef's blowtorch (if there was any instrument in the kitchen that's boiling with testosterone, it's got to be the blowtorch--get one at cook's exchange or gourdo's) and singe the top.

coffee i think will be good with this although i prefer a double-espresso. wine? im not really a fan of pairing wine with dessert, so cant help you there. i think dessert should go with coffee and distilled water, to cleanse your palate and prepare you for another sugary bite.

Erich,

Coffee, yes.

Not too long ago I wanted to bring home a chef's blowtorch. I wanted to make creme brulee. But to do so would mean tripping up a bunch of alarms at the airport. I had one, and left it with a friend.

I now regret that. I'll blowtorch my cereal if I could.

H