Oh my goodness! Can you believe it will be December tomorrow? I just cannot get over how fast time is flying by. This year in particular seems to have disappeared before my eyes. Thanksgiving has come and gone and now it is time for all things Christmas, including my personal favorite, the season of baking.
I have all sorts of favorite treats that are a must each holiday season. I make them every year, sometimes twice. Of course each year I have to try a few new treats as well. Thus I jumped at the chance when the Secret Recipe Club decided to do an extra post this month of #srcholidaytreats
With the themed reveal post I got matched up Sue at A Palatable Pastime. Sue is normally part of my Group D for Secret Recipe Club but we haven't had each other yet. I would be lucky to get paired with her as there are tons of recipes on her site and they all look so good. My mouth was watering over all of her Thanksgiving recipe posts this year. Hello side dishes!!
I was on the hunt for cookies when I spied her Sweet Potato Pie. I couldn't resist. I love sweet potatoes and sweet potato pie has been on my to do list for years. This was the perfect time to whip one up. The recipe was super simple to up together, the longest part was cooking up the sweet potatoes. The pie came out delicious of all things cinnamon and spice and was creamy thanks to the addition of evaporated milk. I probably cannot convince the family to replace our pumpkin pie at Thanksgiving tradition with this one but I know it will be making an appearance again.
Now if the sweet potato pie didn't do it for you, there are always her cookies. Here is her Pinterest cookie page. So many yummy options; I want to make these Almond Toffee Sandies too.
Sweet Potato Pie
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: bake dessert sweet potato Thanksgiving Christmas pie fall
Ingredients (serves 8)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 2 large organic pastured eggs, lightly beaten
- 2 cups baked mashed sweet potatoes
- 12 fluid ounces evaporated milk
- 1 unbaked pie crust
Prepare sweet potatoes ahead: bake at 375º F for 75 minutes wrapped in foil, then allow to cool, peel, and mash with a potato masher or fork.
Preheat oven to 425ºF. with an oven-proof glass baking dish or pie pan or ramekin with water on a shelf lower than where you will put the pie.
Fit pie crust into a deep dish glass pie plate and flute edges.
Whisk together the sugar, salt, ginger, cinnamon, nutmeg and cloves.
Whisk in the beaten eggs and mashed sweet potatoes.
Gradually stir in the evaporated milk until filling is smooth.
Place pie plate on a baking sheet and bake at 425°F for 15 minutes, then reduce heat to 350ºF and continue baking for another 40-50 minutes or until a knife can be slipped in and out of the pie center without wet filling clinging to it.
Cool pie completely before slicing and serving.
Serve with whipped cream as desired; refrigerate unused pie portions, covered with plastic wrap.
Powered by Recipage