Tuesday, November 26, 2013

Sweet Potato Pie

Growing up we never had pumpkin pie around the holidays.  We had sweet potato pie.  My dad and my grandma made the best sweet potato pie.  My siblings and I would fight over the last piece!

Homemade sweet potato pie is comfort food.  Each bite warms my heart.  It brings back memories of my dad and grandma baking pies in the kitchen.

The delicious smell of sweet potato pie baking in the oven would mean the holidays were here.

When I cook, I think of all the happy-family memories I'm creating for my children.  The most important work you and I will ever do will be within the walls of our own home.

I'm sure all of you have memories of family traditions similar to mine.  And if you don't, create new holiday traditions to enjoy with your own family. 

I am very thankful for all of you who visit my blog and share part of your day with me.  Your comments fill me with happiness.  Wishing you and your loved ones a warm and blessed Thanksgiving day!

Sweet Potato Pie-Ingredients
1(15-oz.) package refrigerated pie crusts
4 medium sweet potatoes (about 2 lbs.), peeled and cut into chunks
1 1/2 cups sugar
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 (14-oz.) can sweetened condensed milk
1 stick of butter, melted and cooled
2 large eggs
1 tsp. vanilla extract

Preheat oven to 350 F.  Fit crusts into 2 (8-inch) pie plates.  Place sweet potatoes in a large pot, cover with water and bring to a boil.  Reduce heat and cook 20 minutes, or until potatoes are tender; drain and mash in a separate bowl until smooth.  Add sugar, nutmeg, cinnamon, condensed milk, butter, eggs, and vanilla to mashed sweet potatoes, whisk until mixture is smooth.  Pour mixture evenly into crusts.  Bake until edges of filling are set and center is firm; about 45 minutes.  Cool on a wire rack.  Slice and serve with ice cream or a dollop of whipped cream. 

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