Sunday, November 17, 2013

One Potato, Two Potato, Three Potato....PIE!

With the first couple of freezing nights, my garden season has all but come to an end. One of the last big harvests I brought in was my sweet potatoes!

I planted sweet potatoes last spring in a plastic garbage can in which we had drilled several drain holes. Didn't do much with them over the summer, just gave them a drink when I watered the rest of the garden. Today I dug up about over 6 pounds of potatoes!

Here is the garbage can. I wrapped it in an old piece of tin for aesthetic reasons!

Upon request of my husband, I made a sweet potato pie! Thanks to my oldest daughter for a yummy, gluten-free crust. I followed the recipe and used white sugar, but next time I may try honey.  If you use honey, leave a comment telling about your experience!

Here is a modification of the recipe I got from

1. 1 uncooked pie crust
2. 1 pound sweet potatoes
3. 1/2 c of sugar
4. 1/4 t cinnamon
5. 1/4 t nutmeg
6. 1/2 t vanilla
7. 1 egg
8. 1/2 c milk
9. 1/4 c soften butter

Boil potatoes in skins until soft (fork will easily go to the center). Rinse in cold water and hand peel (the peels come off easily!). Mix  3-5 together in a small bowl. Whip eggs, then add milk and butter. Mix all ingredients with the mashed sweet potatoes. Pour mixture into the pie shell.

(Keep in mind that you are using natural ingredients that are not pre-measured in a can. The mixture will be thin, but might need to be slightly adjusted according to your taste and the amount of sweet potatoes you end up with after taking the skins off and cutting out any eyes.)

Bake at 350 for 45 minutes or until knife inserted in the center comes out clean. I usually check around 30 minutes to make sure the crust is not browning too much. If it is, shield it with a thin strip of foil.

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