Sweet Potato Pie

     Most all my friends around "A Friendly Shade" know one of my weaknesses is my 'sweet tooth.'     I did try to resist, for just a little while, before satisfying my craving, but nothing I did could steer me away from digging out my cookbook to make my annual sweet potato pie. 
     Most reading this blog will say, "It's October!  The rage is pumpkin pie.  Why not pumpkin?"  I have to admit I have never liked pumpkin pie.  Growing up, I didn't like sweet potato pie either.  Yet, when I tried the following recipe from an old family friend, I fell in love with sweet potato pie. 
     For that reason, I have decided to share the recipe.  I hope anyone who decides to make it enjoys it too. 
     The funny thing about all this is that when I started typing the recipe, I suddenly realized that I left the cornstarch out of the pie yesterday.  I did wonder why it was not as firm as it should have been.   Hey,  it was still good and did satisfy my craving.  By the way, if you do not have cornstarch, you can substitute 3 tablespoons of flour.

                                            Sweet Potato Pie

2 tablespoons cornstarch                      
2 teaspoons nutmeg

1 2/3 cups sugar                                     

2 eggs
1 cup cooked, mashed sweet potatoes                                         
1/2 cup melted butter

3/4 cup evaporated milk                      
1/4 cup light corn syrup

pinch of salt
 

Mix together and pour into an unbaked pie shell and cook at 350 degrees for 55 minutes.

 

     Let the pie cool, then find yourself  "A Friendly Shade" surrounded by colorful fall leaves, and enjoy a big slice with a steaming cup of coffee.  Meditate on that first bite and give thanks to the God of Heavens for your abundant blessings.