Sweet, sweet potato pie.

The problem with having a coworker who is also a foodie? Ummmm, nothing!

Last night Dana and I got together to create some Sweet Potato Pies for Thanksgiving weekend. We went grocery shopping, opened a bottle of wine and got to cooking. Once again, those delicious fall spice smells filled up the kitchen.

We made too much of the filling - oops - so we made a pie sans crust just for a taste test. Yummers!

Our recipe is a combo of recipes from the Food Network, Epicurious, and Martha Stewart.

Dana & Danielle's Sweet Potato Pie

25 gingersnap cookies
4 T butter, melted + 3T melted & cooled
1 large sweet potato, peeled, cut in chunks and boiled until soft
2.5 T flour
0.5 t salt
1 t ground ginger
1 t cinnamon
0.5 t nutmeg
0.5 t allspice
1/4 c brown sugar
1 T vanilla
3 large eggs + 1 egg
1 c condensed milk
1/4 c corn syrup
1 c pecans


1. Heat oven to 325. Place cookies in food processor and pulse until fairly fine - should make about 1 c of crumbs. Transfer to a bowl and add 4 T of melted butter. Press mixture into the bottom of a deep pie dish. Bake for 12-14 minutes or until set. Do not overbake.

2. Turn up oven to 375. In a bowl, combine flour, salt and spices. Set aside.

3. Mash sweet potatoes. Add sugar, vanilla, eggs and condensed milk. Stir. Mix in remaining 3 T of melted butter. Add flour/spice mixture and stir. Pour filling into cooled crust.

4. Whisk together remaining egg and corn syrup in a bowl. Add pecans and stir to coat. Place pecans on top of pie. Drizzle pie with remaining egg/syrup mixture. Bake pie until filling is set and pecan topping is golden - 30-35 minutes.



P.S. A sweet potato is NOT A YAM!!!!!!!!!!!! Don't get me started, don't even get me started.
Some grocery stores need to get their act together.