Sweet Potato Pie

One week from today is Thanksgiving.  Some people call Thanksgiving, "Turkey Day," but I think it should probably be called "Pie Day."  Who really cares about the turkey anyway?

Thanksgiving is all about the sides and the dessert.  I've never met anyone who says that their favorite part about the big dinner is the turkey.  I'm sure those people exist, I just don't associate with them.

I hope you're planning on doing your grocery shopping soon.  Have you ever tried to go to the grocery store the day before Thanksgiving or even worse, that morning?  Inevitably, we forget something and have to make the last minute trip.  Normally, it would take 5 minutes tops, but instead you are battling strangers for the best bag of cranberries and waiting in long lines to pay for your one forgotten item.

Just go through your list...twice.  Don't forget the sweet potatoes.  Don't forget the whipping cream.  Do that and you'll be golden.

SWEET POTATO PIE
1 lb. sweet potato, cooked and mashed
1/2 c. butter, softened
1 c. sugar
1/2 c. milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla
1 unbaked pie crust
whipped cream (follow step 5 in the directions)
nutmeg and/or cinnamon

1.  Beat together all ingredients (except pie crust) until smooth.

2.  Pour into prepared pie crust.  Bake at 350˚ for 55-60 minutes.  The pie will come out of the oven puffy and as it cools, it will fall back down.

3.  Serve with whipped cream and a sprinkle of nutmeg and/or cinnamon.

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