I just love Thanksgiving! Its on of our favorite times of the year as the weather begins to cool down and the leaves on the tree become the most beautiful colors!
Of course at Thanksgiving there are many traditional favorites that we all look forward to. Turkey, stuffing, cranberry sauce, squash, vegetables, pumpkin pie and lots more tasty treats. Last year I found a yummy recipe for Sweet Potato Pie and decided to give it a try to add to our dessert collection at our family feast. It was a hit!
Sweet Potato Pie
1 1/2 cups flour
1/2 tsp salt
1/2 cup margarine
1 tsp vinegar
1 1/2 cup cooked, mashed, sweet potato
1 1/4 cup of coffee cream or milk
3/4 cup brown sugar
1 tsp cinnamon, salt and ginger
1/4 tsp allspice, cloves and nutmeg
Combine flour, salt and cut in margarine until course crumbs are formed. Beat together in a measuring cup egg and vinegar; then add enough water to measure 1/3 cup. Add this mixture to the flour mixture and mix until dough clumps. Press into a ball and refrigerate (~ 1-2 hours). Roll dough out between wax paper and put into pie plate; chill until ready for filling.
Beat together eggs until foamy; blend in sweet potato, cream/milk, brown sugar, salt and spices. Pour mixture into shell. Bake in 425 oven for 15 minutes; reduce heat to 350 and bake for 40 minutes.
This pie is great served by itself, with vanilla ice cream or cool whip!
To get the maple leaf design on the pie I simply went on a walk and found the biggest maple leaf I could. When the pie was cooling down I placed in onto the pie and sketched around it with a toothpick.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron. This root vegetable should be consumed not only at thanksgiving but all year around because it's filled with so many good nutrients.