Sweet Potato Pie

If you need a dessert for Thanksgiving you might want to try sweet potato pie. I can still remember the first time I ever ate sweet potato pie.  My friend, Hazel, had grown these amazing and very big sweet potatoes and used one of them to make several pies. It was a very big sweet potato. She brought one into work and I was lucky enough to get a slice. It was bliss. She gave me her recipe and I have been making it  ever since. Here is Hazel’s recipe. She’s gone now but I think of her fondly whenever I make this pie.

Sweet Potato Pie

½ c. sugar

1 t. cinnamon

½ t. allspice

½ t. salt

¼ t. cloves

1 ½ c. cooked, mashed sweet potato

2 eggs, beaten

1 c. milk or almond milk

2 T. melted butter or 2 T. olive oil

1 (9-inch) unbaked pie crust

Combine sugar with seasonings. Stir in remaining ingredients and combine until smooth. Pour into pie crust and bake in a preheated 400 degree oven for 40 minutes, or until filling is set.

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. shortening, chilled- you could also use lard, if preferred

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.