By: Donna M. Williams
I do not like pumpkin pie. I have tried it, but I do not like it. My dislike has to do not only with taste but also with vision. The pie looks like the Thanksgiving dessert with which I grew up, Sweet Potato Pie, but when I take a bite….not so much.
For years I relied on my mother-in-law to prepare her scrumptious Sweet Potato Pies for Thanksgiving and Christmas. When she could no longer prepare the pies because of a stroke, I had to learn how to prepare them myself, because, foolish woman that I am, I never asked for her recipe (which had something to do with eggs).
In the beginning I tried to put the pies together without a recipe with disastrous results (especially the one with the canned yams that came out green and soupy), mostly because I could not get that true custard consistency on my own. But, with the help of a recipe and the coaching of a friend who has cooked these delights almost all her life, I can now make my own masterpieces. Last year I gave a pie to my aunt’s caregiver and she shared it with a friend. They both “ordered” pies from me and have already put in their orders for this year. The pies are not my late mother-in-law’s, but they are pretty good.
If you are a Pumpkin Pie aficionado, let me encourage you to try Sweet Potato Pie; you just mind wind up liking both. Here is the recipe I found on the Internet a few years ago (allrecipes.com) that still works for me:
Sweet Potato Pie: (Like I Remember)
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer [my friend suggested that I use a blender instead of a mixer because sweet potatoes can be stringy; the blender eliminates this “problem”}. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cool.
Contributing Writer, B.L.O.G. Magazine
A pastor’s wife of twenty years (now a pastor’s widow), Donna wants to encourage all women of faith to integrate Ephesians 4:1 into their everyday lives as well as to always remember that “A woman’s place is in the will of God.” Donna is the radio host of the weekly talk show “Issues After Dark: Ladies Night” (www.RMGradio.org), a show that takes a frank look at the challenges women face each day as well as the perks and pain of being the pastor’s wife. She maintains a blog, “Off the Air” (www.donnanotdiva.wordpress.com) and is also a contributor to the Religazine Media Group Website (www.Religazine.com) and the Hinterland Gazette (www.hingerlandgazette.com). She is a contributing author in the 2012 devotional Zoe Life Inspired, and is the author of a novel, The First Lady Chronicles: Quiet Desperation.