To make the pie I used the best pie crust recipe I have in my files, given to me by my mother-in-law, Phyllis.
Perfect Pie Crust
For a double crust pie:
2 1/2 cups flour
1 cup Crisco
1/4 tsp salt
1/2 tsp baking powder
1/2 cup cold, cold water
Mix together dry and cut in Crisco with a pastry blender. Pour in cold water and mix only enough to stick together. Roll out one-half of the dough at a time for double crust pie.
I never fail with this recipe. My sweet potato pie is not a two crust pie so I have the second half of the dough in the fridge waiting for inspiration. I didn't have any Crisco way down in my pantry so I tried a butter/Coconut oil (in solid form) combination and it seems to have worked. The true test will be tomorrow when we eat it.
Sweet potato pie is very easy; a handful of sweet potatoes, baked, then peeled, a little organic sugar, 3 eggs, fresh nutmeg scraped in, and evaporated milk (I used regular after boiling it down). Work it all together, pour it in the pie shell and bake it at 350* for 45 minutes. The middle won't jiggle when it's all done. Best served at room temperature with a small dollop of fresh whipped cream seasoned with cinnamon. Can't wait.
Tomorrow night we are having a friendsgiving and I'm making a big dish of vegetable lasagna with some organic, local ground beef thrown in. I found the veggie lasagna recipe at The Pioneer Woman. Crusty french bread and a large tossed salad will be perfect together. For one guest I'm making homemade mashed potatoes with gravy and some cranberries so it will seem a little more like Thanksgiving. I don't ever really miss the turkey because the side dishes mean more.
Be grateful for everything in your day; the sweet and the sour.