Sweet Potato Pie - Submitted by Peggy Isenhour - November is a month with air turning crisp, mornings are chilly, and evenings come earlier.  Candles, blankets and hot drinks feel extra comforting. Thanksgiving offers us a time to reflect on gratitude.  Family dinners, and enjoying the quiet before the holiday rush are favorite times. Veterans Day is celebrated on November 11th.  Thank you to all the men and women who fought for our freedoms and to their families for their sacrifice.  This month’s recipe is Sweet Potato Pie.  Sweet Potato Pie is a Southern classic that signals the warmth and togetherness of the holidays.  North Carolina produces nearly 2/3 of all US sweet potatoes. Sampson, Nash, and Johnston counties are especially known for sweet potato farming. North Carolina’s sandy soil and warm humid climate are perfect for growing sweet potatoes. If you are cooking gluten free, I have included in parentheses the brands I prefer.

    Happy Veteran’s Day!  Happy Thanksgiving! Blessings! Peggy Isenhour

Sweet Potato Pie   

1 unbaked 9” pie crust (Wholly Gluten Free Pie Crust at Lowe’s & Harris Teeter)

2 medium sweet potatoes (about 1/5 lbs)

¾ cup granulated sugar

½ cup brown sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

1 tsp vanilla extract

2 large eggs

1 cup whole milk

½ cup heavy cream

2 tablespoons unsalted butter (melted)

Preheat the oven to 375°.  Bake the sweet potatoes in the oven 45-60 minutes at 400° or cook in instant pot 12 -15 minutes on high pressure until soft.  Once cooked, peel the skin off and mash until smooth.  You will need about 2 cups of mashed sweet potatoes.  In a mixer bowl combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger and salt and beat until smooth and well combined.  Add vanilla, eggs, milk, heavy cream and melted butter.  Mix until the filling is smooth. Pour filling into pie crust.  Bake the pie for 50-60 minutes or until a toothpick near the center comes out clean.  If the crust edges brown too quickly, cover them loosely with foil, but do not let the foil touch the filling or it will stick. Let the pie cool and top with fresh whipped cream.