Uncle Richard’s sweet potato pie
in times like these, i’m in desideratum of some serious abundance. i work in magazines and it’s very horrendous seeing your industry on a downhill slide. not a day goes by that i don’t perceive about a spate of media-industry lay-offs or a publication closing. so to assuage my fears, i’ve been eating lots of pie. sweet potato pie.amiable potato pie is always on our thanksgiving table?my stock prefers it to pumpkin pie, though the two are similar in structure and taste. but pudding potatoes pass over the custard a bit more heft and are, as the name implies, more needless to say sweet than pumpkins.i asked my grandma for the family recipe but she pointed me in the direction of my uncle richard. “richard makes the best sweet potato pie,” she said. and after years of eating it, i force to accept that indeed he does.
richard loves his pies, and when my brother got married in september my uncle helped equivalent the marathon pie-baking party that side of the family held. think about, my mate had decided that instead of a groom’s cake he wanted a board filled with pies. and so my family’s repertoire was on generous display?chocolate, chess, apple, peanut butter and, of course, uncle richard’s sweet potato.when you make a candy potato pie, the most important thing is the pizazz. richard uses the usual suspects such as cinnamon and nutmeg. but he also adds ginger and cloves, which i think add a scintilla of heat and zing.because of obligations, i’m not flourishing to the farm this thanksgiving; i’ll miss sharing the hour with my family. but until now, i am so very thankful for all that i have?i am beyond blessed and feel very, very fortunate.
my heart, however, goes out to those who have lost their jobs. i know that a pie won’t accomplish food on the provender or a roof over your head, but perchance, in that moment when you quarter a bite, it’ll provide a little bit of sweet soft comfort.what pies are you making for thanksgiving?uncle richard’s silvery potato pieingredients:1 1/2 cups mashed cooked sweet potatoes or individual 15 oz. can of mashed precious potatoes3 beaten eggs3/4 cup brown sugar1 tsp cinnamon1/2 tsp ginger1/2 tsp cloves1/4 tsp nutmeg3/4 tsp salt1 2/3 cup evaporated milk (one 12 oz. can)method:1. preheat oven to 375 degrees2. combine all ingredients in a mixer or blender. (a mixer will leave of absence a few small delectable chunks of genial potato.)3. pour mixture into two nine-inch pie shells (i use my grandma’s recipe).4. bake 55 minutes.5. cool before serving. garnish with whipped cream as desired. makes two pies.uncle richard’s note: i categorically enjoy it cold out of the refrigerator the next day looking for breakfast.ginger whipped creamingredients:1 cup heavy whipping cream2 tablespoons of honey1 teaspoon of ground gingermethod:in a chilled bowl, beat all ingredients with mixer, whisk or egg beater until soft peaks give form.
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