Yay!!! November 1st is here and that means several things:
- I can break out my Thanksgiving and Christmas decorations (yes, I’m one of those early birds – an early bird draped in red, green, and gold).
- College basketball will soon be in full swing and we UK fans will soon become living room coaches, referees, players, and announcers. We rest up all year for this.
- Hot chocolate!
And….and….and – Sweet Potato and Pumpkin Pie! I’m a pie fanatic, I love to make them and I love to eat them. It just seems that I don’t make many during the spring and summer. I’m more into cakes, puddings, cheesecake, and cookies in the warmer months. But when God turns His thermostat down a little – that’s when I go all Pie lady. Apple pie, Pecan pie, Pumpkin pie, Chess pie, Coconut pie, Chocolate pie, etc.
It seems like most people have a preference between Sweet Potato and Pumpkin Pie. My husband greatly prefers Sweet Potato, and my middle daughter (Brittany) greatly prefers Pumpkin. As for Stephany, Emily, and me – our favorite is whichever one happens to be in front of us.
The one below will be our next favorite (I’ll make a pumpkin one next, Brittany!). This recipe is from a little recipe booklet titled “Halloween Food & Fun” from Taste of Home. I keep it handy throughout the year, though, because it’s filled with fantastic recipes. Like this one!
Sweet Potato Custard Pie
2 small sweet potatoes, peeled & chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed (butter – not margarine)
1 can (5 ounces) evaporated milk
3 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 TBS all-purpose flour
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 unbaked pastry shell (9 inches)
Whipped topping
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat. Cover and simmer for 10 minutes or until tender.
Drain potatoes and place in a large mixing bowl. Mash. Add marshmallow creme and butter and beat until smooth. Add eggs, milk, and extracts. Mix well.
Combine sugars, flour, cinnamon, and nutmeg. Gradually beat into potato mixture until well blended.
Pour into pastry shell. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack and serve with whipped topping. Refrigerate leftovers.
You may also be interested in the following Pie Recipes:
Sawdust Pie
Peanut Butter Pie
Fudge Pie
P.S. When making pies, it’s a lot of fun to make your own pie crust – just be sure your water is as cold as possible and always remember the number one tip: Get a “Pie Crust Ring” to protect the edges of the crust from becomming overly brown. So unattractive! If you can’t find one of these rings, make one out of aluminum foil – it’ll save your pie. Maybe even your day.
