“When I cook, I add a little bit of soul and a lot of love…so serving a meal is me sharing a piece of my heart”~ Angel
Although the warmer months are my absolute favorite, just for the fact that it’s WARM, there are some things I find comfort in during the late fall and winter. I love my chenille blanket and socks, fleece onesie and the smell of something sweet baking! The intense aroma of cinnamon is my ultimate favorite and for more reasons than the obvious: the tantalizing scent is an aphrodisiac, cinnamon has natural calming properties and gives the home a warm welcoming energy. So what better way to take advantage of all of the greatness of this sexy and sultry spice than in a sweet potato pie?
I’ve loved sweet potato pie since I was a child and watched my great grandmother bake them from scratch. She’d give my sister and I scraps from her pie crust dough and a little filling to make our own personal pies (not too edible after we mushed, smashed and played with the dough until it was gray). My great grandmother Julia’s pies would easily put Patty’s pies to shame (no shade). Unfortunately, Julia passed before I could value her recipe enough to ask for it. As an adult I tinkered with recipes until I mastered one through trial and error that to the best of my memory, is just like hers! I’m going to share Julia’s sweet potato pie recipe with you! I’ve never been a fan of flour pie crust, so I use pre made graham cracker crust from the store (the only shortcut I take). This recipe is so easy you won’t believe how absolutely great it tastes!
Sweet Potato Pie
6 large sweet potatoes boiled and peeled
1 stick of sweet unsalted butter (softened)
1 cup of light cream (eggnog is a nice substitute!)
1 cup of sugar
1 tablespoon of pure vanilla extract
1 teaspoon lemon extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 graham cracker pie crusts (or your preference)
Preheat oven to 425 degrees
Mash sweet potatoes, cream, butter and eggs until well blended. Add dry and wet spices and sugar then mix with electric mixer on high until well blended. Divide evenly between pie crusts and bake in center of rack for 45 minutes. Allow to cool and serve a “slice of love” with ice cream, whipped cream and coffee!
I hope you all enjoy as much as my family and friends! Sharing is caring so if you like, please let me and your friends, family and coworkers know!
Be a blessing , Be well, Be balanced!
*In loving memory of my maternal great grandmother Julia Postelles*