Happy Thanksgiving!

Thanksgiving Pie 002

As we prepare the turkey and other dishes this Thanksgiving Day,  we count our blessings and thank the Lord for all He has provided–our families, good friends, a roof over our heads, food on the table, our health –the simple things in life. In our busy, uncertain world at times, we wish you the quiet moments of Thanksgiving, joy, peace, love, safety and God’s many blessings.


Sweet Potato Pie

Recipe adapted from Paul Prudhomme’s Louisiana Kitchen.


1 unbaked 9-inch frozen pie crust

3 sweet potatoes

2 tablespoons brown sugar

2 tablespoons sugar

1 egg

1 tablespoon heavy cream

1 tablespoon margarine

1 tablespoon vanilla

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

Pecan Syrup Topping

3 tablespoons sugar

3 tablespoons dark corn syrup

1 egg

1 tablespoon margarine

1 teaspoon vanilla

2-3 dashes salt

2-3 dashes cinnamon

2-3 ounces pecan pieces or pecan halves

  1. Cook sweet potatoes in boiling water. Cover and cook over medium heat for 25 minutes.
  2. Peel cooked potatoes. Mash potatoes in large mixing bowl. Add rest of ingredients for pie filling.  Mix well by hand until smooth or slightly lumpy.
  3. Preheat oven to 350 degrees.
  4. Put filling in unbaked pie crust.
  5. Make pecan syrup topping.
  6. Put pie on a large sheet of wax paper.
  7. Pour pecan syrup topping on pie.  Syrup will overflow.
  8. Cover baking sheet with 2 sheets of wax paper.  Carefully put pie onto baking sheet with wax paper.
  9. Put pie in hot oven. After 10 minutes, lower heat to 325 degrees. Bake 1 1/2 hours or 90 minutes until pie is cooked.
  10. Serve warm. Enjoy!


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