Grandma's Sweet Potatoes

Thanksgiving is next week. Just so you know. We all have our favorites and family traditions. This is one that I grew up with and always has a spot on our holiday table. It's basically a dessert parading around as a "vegetable side".

Grandma's Sweet Potatoes

• 6-8 sweet potatoes peeled & cut into quarters


• Whole Milk


• Butter


• Sugar


• Mini marshmallows

Preheat oven to 350 degrees. Boil sweet potatoes until done - test by piercing with a fork. Mash to desired consistency with milk, butter, and sugar to taste. Spread into a greased 9x13 pan. Top with marshmallows. Bake for 20 minutes or until marshmallows are a golden brown.

Rugs to Riches

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Rugs to Riches

972-241-0066

Sweet Potato Pie

Brief but important. I grew up in Colorado. I live in Texas. There is an uncanny resemblance between Pumpkin and Sweet Potato Pie. I don't know why. Recent weeks have drawn me away from writing but even this short note to you brings a smile to my face. I like this recipe because it came out perfect (bake time altered) and didn't require pre-baking the pie shell. Which I LOATHE doing because I don't own pie weights but hope Santa will bring them this year. Thank you http://www.allrecipes.com/ for a wonderfully simple and delicious recipe which my six year old had two helpings of. Happy Fall!

Sweet Potato Pie

• 1 (1 pound) sweet potato


• 1/2 cup butter, softened


• 1 cup white sugar


• 1/2 cup milk


• 2 eggs


• 1/2 teaspoon ground nutmeg


• 1/2 teaspoon ground cinnamon


• 1 teaspoon vanilla extract


• 1 (9 inch) unbaked pie crust - See Cherry Pie recipe

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean (*It took WAY longer for my oven, like 80-85 minutes and I had to throw the trusty ol' pie collar on to protect my crust). Pie will puff up like a souffle, and then will sink down as it cools.