During the fall and winter months—or anytime, for that matter—taking a little extra time to prepare a special treat to eat can help take our minds off things that may be challenging in our lives. Here is a favorite recipe of mine for Sweet Potato Pie.
Sweet Potato Preparation
2 cups cooked sweet potatoes drained (canned or fresh boiled)
1/3 cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
- Add sugar and spices to hot sweet potatoes and mash. Set aside.
¾ cup granulated sugar
2 tablespoons corn or potato starch
1/8 teaspoon salt
2 cups milk
3 well-beaten egg yolks
2 tablespoons butter or margarine
1 to 1 ½ teaspoons vanilla
- Combine sugar, corn or potato starch, salt, and milk in a heavy saucepan (or the top pan of a double boiler). Stir and closely monitor until the pudding begins to thicken which may take about 18 minutes. Do not leave unattended as the mixture will stick to the pan.
- Blend the egg yolks and butter or margarine into the pudding mixture a little at a time and cook and stir for about 2 minutes more.
- Allow the pudding to cool until just warm before stirring in vanilla and the cooked sweet potatoes.
- Let your sweet potato/pudding pie filling cool some before pouring it into a store-bought pastry crust which has been lightly browned or a pastry crust you make from a favorite recipe.
Serve warm Sweet Potato Pie to yourself and others immediately. Or refrigerate to serve later.
One book in my Nonny Day Series goes perfectly with today’s post–and with this Autumn season!