Saturday, November 27, 2010

Sweet Potato Pie with Streusel Topping - by Lisa

Gobble Gobble! Like Summer, I thought this would make an excellent addition to our Thanksgiving menu this year. I had no idea what to expect from this pie, but it turned out great! The recipe calls for canned sweet potatoes, but knowing how the stores can be around here, I opted to buy fresh sweet potatoes instead of trying to hunt down the canned variety. I also decided to make my own pumpkin pie spice since nearly all pre-made spice includes nutmeg. Sadly, nutmeg and I do not get along so I must omit whenever possible!

I was quite pleased to see a pre-made frozen pie shell was suggested here, because I am horrible at making pie crusts. They are my baking kryptonite. I swear they can smell my fear. Someday I am going to spend the entire day working on crusts until I master the dang things. That's right pie crust, I'm looking at you.

This definitely was an easy pie to make, and I'm glad I decided to make it fresh on Thanksgiving day. It baked for about 5-7 min longer than suggested and set up quite nicely. I served it with some fresh whipped cream. Those of us who still had room left after dinner enjoyed it quite a bit! It was sweeter than I expected (in a good way), and I particularly liked the streusel topping. I would definitely consider making this again for next Thanksgiving.

1 comment:

  1. So funny - originally I had the recipe written out with fresh sweet potatoes, and then someone talked me into using canned! So you did it the "real" way :) Some day, if we ever get to meet in person, we can make pie crusts together! Definitely get one of these, it changed my pie-making life: