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.

Pudding Preparation

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.

Nonny’s Favorite Holiday Recipes – Sweet Potato Pie
By Connie Carlisle Polley, 2022
ConnieCarlislePolley.com
NonnyDay.com

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One book in my Nonny Day Series goes perfectly with today’s post–and with this Autumn season!