American journalist, Regina Brett remarked once that, “[i]f baking is any labour at all, it is a labour of love. A love that gets passed from generation to generation.” I couldn’t agree more. I have the fondest memories baking both sweet and savoury delights with (and for) my family. With Thanksgiving here in Canada, I thought that I should share a delicious pie recipe with you. At our house we have swapped the classic and traditional pumpkin pie with sweet potato pie. The first time I made it, it was a HIT! I hope it is a hit with your families as well.
Ingredients
1 pound sweet potatoes
1/2 cup butter
1 cup granulated sugar
1/2 cup milk
2 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla extract
1 pie shell (9 inch)
*If you want you can use a Tenderflake frozen pie shell or use your own handmade one. This recipe turns out well using either one.
Optional: whipped cream and pecans
Directions
1. Poke whole sweet potatoes with fork, then boil in water for 45 minutes (or until done).
2. Run cooked sweet potatoes under cold water and remove the skins.
3. Mash sweet potatoes in a bowl.
4. Add butter and mix well using an electric mixer.
5. Stir in remaining ingredients, beat until smooth.
6. Pour the filling into an unbaked pie crust.
7. Bake at 350F for 55 minutes (or until toothpick comes out clean)
*When serving; garnish with whipped cream and pecans for a little bit extra flair and texture.
