Legitimate question: Is baking from-scratch always worth it? For people with food sensitivities the answer is probably “yes”, because additives, stabilizers and preservatives can pose heath and safety risks. With a little bit of research, though, there are some safe shortcuts worth taking. <\/span><\/span><\/p>\n<\/div>\n This sweet potato pie recipe has one major time-saver: it uses cooked, canned sweet potatoes as the key ingredient. With just a bit of light mashing, they are ready to go into a blender with ALL the other ingredients for an excellent custard filling. Because the ratio is heavily tilted toward solid versus liquid, it’s easier to achieve a desirable texture in the bake. Using a blender versus a food processor is recommended to get a smoother and creamier custard.<\/span><\/span><\/p>\n<\/div>\n This recipe is easy to adapt if you want to take the time to roast your own sweet potatoes. But why do it when you have a great shortcut? I use Bruce’s Yams (they’re sweet potatoes) because it has few and safe ingredients: it only has added water and sugar. <\/span><\/span><\/p>\n<\/div>\n Just open the can, drain and they’re ready to go! <\/span><\/span><\/p>\n<\/div>\n The sugar in the sweet potatoes, when combined with the additional sugars in the recipe, are perfect. You can easily adjust the added sugars – up or down – depending on the type of sweet potato you use. <\/span><\/span><\/p>\n<\/div>\n<\/wow-image><\/div>\n<\/div>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n