Hello all! How are we all doing? This last weekend we had a nice little fire outside. There’s nothing like fall fires, right? Well, I also happen to be cold nearly ALL of the time, so the picturesque evening very quickly turned into me huddling close to the fire like I was in the arctic.
Then the real problem: the smoke smell in your hair afterward. Don’t get me wrong, I love the smell of a nice campfire, but when I get that smoke smell in my hair, it DOES NOT leave. Two hours later when you’re trying to sleep, the last thing you want is to smell smoke. And my hair is thick, so there was no hope. That’s what I get for trying to avoid taking a shower. I mean, I had just taken one that morning. My skin will get dried out if I don’t watch it. 🙂
Well, the smoke smell is gone. On to other things, like delicious sweet potato pie. This is sweet potato pie which is usually served on Thanksgiving pictured on a Frankenstein plate…because that’s just the way I am. I mean, it is the season of the sweet potato right now, isn’t it? We can have sweet potato pie RIGHT NOW if we want to. There are no rules! 😉 Plus I hold a deep love for Halloween so I think we all need pie to celebrate its impending arrival. Yay!
Did you all grow up with sweet potato pie on Thanksgiving? We never had it. Not once. Probably because I’m in Minnesota, where pumpkin reigns supreme. But I make a sweet potato casserole every year, so after a while I became curious and had to make the pie…because pie. This is a nice and creamy, fuss-free dessert for your Thanksgiving (or Halloween) table. There should be a Halloween table, shouldn’t there? This can be right next to the fancied-up pigs in a blanket and that punch with the sherbet in it. 🙂
- ⅓ cup unsalted butter, softened
- ½ cup sugar
- 2 eggs, lightly beaten
- ¾ cup evaporated milk
- 2 cups mashed sweet potato
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 9 inch unbaked pie shell, homemade or store-bought
- Preheat the oven to 425 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until well blended and fluffy.
- Add in eggs and mix well.
- Add in milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt and blend well, scraping down the sides of the bowl if you have to.
- Pour into the pie shell and bake for 15 minutes, then turn down the oven temperature to 350 degrees F. and bake for an additional 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool and serve.