Let me start off by saying that this wasn't my finest week. It wasn't an epic fail, but it wasn't bliss either. And it was probably my fault and these are a few reasons:
1. I never know the difference between a yam and a sweet potato. I have found myself googling it more than once. When I went to Target, shopping, I trusted them to know what a sweet potato is and apparently, that was not smart. What they had labeled as a sweet potato turned out to be a yam (or 2 lbs worth).
2. I decided to make a crust-less pie because we are spending the holiday with some gluten-free people and I also didn't really feel like dealing with pie crust. Partly because:
3. I wasn't in my own kitchen or even one I have cooked in before. So not only did it make me not want to deal with the crust, but I also ended up baking the pie for about 25 more minutes than the recipe specified. Was it the oven? Do I not know how to work an oven? Who knows.
It turned out okay and much better than I was expecting, but I still don't know if I would let this slide as dessert. I bet if it were inside a nice flaky, buttery pie crust, I would change my mind.
For the crust, I lined a pie plate with parchment paper and added a layer of walnuts
Then sprinkled with brown sugar and filled it like the recipe told me to.
I inverted the pie to serve so the walnuts were on the top.
I noticed a lot of the other bakers pies looked way different than mine when they came out of the oven and they all had great reviews of the recipe so I am tending to think that I just didn't have my mojo today. And it might have helped to eat the pie with whipped cream. There was another fail on my part. ALWAYS ADD WHIPPED CREAM!!!
Talesha was our host this week and chose the recipe, you can see pictures of what the pie should look like, along with the recipe at her blog HERE.
And if you want to see what the other Bake 52 members thought this week, use the links below.