Sweet Potato Pie Practice

We’ve been prepping for Thanksgiving and practicing some new recipes. For Thursday we’ve been given sweet potato and cranberry sauce assignments.

On Friday, we’re starting over from scratch and will be dressing the bird and prepping all the sides and desserts…with some help from some real farmgirls.

Tonight, Virtual Farm Husband made Emeril’s sweet potato pie sprinkled with pecans.

Except for the crust, which is store bought for the tests, and possibly the eggs, it’s corn free! We took a break from the Corn Challenge this weekend since we had guests in town. The pie is excellent…creamy, milder than pumpkin. Molasses doesn’t overwhelm the dish, but keeps it from being too sweet.

We’re learning how to use our new Penzey’s spices. They can be a bit much, so sometimes we need to scale back the amounts.

More good news is that the Future Farmkids loved the extra sweet potato, mashed with a little brown sugar and cinnamon, then baked in the toaster oven.