Sweet Potato Pie

Crunchy leaves,  a brisk chill in the air, the smell of rain…


It’s that time of year!  November here in the USA is kind of like the foodie olympics.  Whether you’re strictly a meal eater or an egg beater, whether you prefer to watch from the sidelines or tie things with kitchen twine, November has it all.  While I love almost every dish involved in the Thanksgiving spread, there is one that is iconically autumnal for me: PIE!!  I have always been a die-hard pumpkin pie fan.  I have a weird obsession with pumpkins, so as you can imagine, it was very hard for me to admit that this recipe trumped any pumpkin pie I had ever tried… and all those wonderful spices make it just as deliciously “Novembrous” as that squashy staple.  Give it a try, and let me know if you, too, are a convert.

Oh Lord I feel fine today
I’m walking on cloud nine today
I’m over that line today
Happiness is finally mine today….
It’s strictly on account of my….

sweet potato pie!

Sweet Potato Pie!
makes 1 9″ deep dish or 2 regular 8″ pies



1 1/2 c. mashed sweet potatoes, (about 4 raw sweet potatoes, boiled and mashed)
1/4 c. softened butter
1/2 c. brown sugar
3 tsp. cinnamon
3 tsp. ginger
2 tsp. nutmeg
2 eggs
1 c. half and half
1 frozen pie crust (you can make your own, but that recipe is for another day!)


If you haven’t done so, peel your taters – it should take 4 average sized ones to make 1.5 cups of mashed sweet potatoes… or 3 large ones with a side of gimpy.


all creatures great and small

Cut the potatoes into 1″ chunks – this will speed up your boiling time tremendously.


Boil until soft, then mash.  Measure out 1 1/2 cups and throw that into a bowl – you can either hand mix or use a stand mixer.  I love making mashed potatoes in my stand mixer!  It takes so much of the work out of it, and you still get a wonderful consistency as long as you don’t overbeat your potatoes.



Add your sugar, spice, and everything nice…


Beat the 2 eggs and add to the bowl, then add the half and half.  Mix all together until consistently smooth.  Pour into a 9″ deep dish frozen pie crust or two 8″ frozen pie crusts – feel free to use your own pie crust recipe if you have one!  As I’ve said before, I’m not a huge baker, so I have to test out a few before I post one here.


I could eat this raw…

Sprinkle a little cinnamagic on top of your pie, and bake at 425 for 15 minutes, then lower your heat to 350 and bake for 40 minutes, or until a knife inserted into the center of the pie comes out clean.

You can serve this with some delicious vanilla icecream, or maybe some homemade cinnamon whipped cream.  Sound like a recipe you’d like to have?  Well then keep on coming back to WTW for the post!


I’ve been slacking off on the wine portion of my blog for a bit now, mostly because my last few posts have been desserts or drinks and I am just so not a dessert wine person.  I will do a shameless little self-plug for this one, though… it’s not wine, but it’s still delicious.  Plus, I’m a sucker for hot drinks with dessert.  Why not try a deliciously warming pumpkin spiced apple cider martini?

2 oz. apple cider
1 T. pumpkin spice simple syrup (recipe here)
2 oz. spiced rum (like Sailor Jerry’s or Bacardi OakHeart)


Heat up the apple cider and pumpkin spice simple syrup in a saucepan; for an extra kick, throw in a few cloves and cinnamon sticks while you bring it to a simmer.  Pour into a mug, add the rum, and serve with a cinnamon stick!

Have a slice of pie and quite a few of these and you’ll understand the TRUE meaning of “fall!”

Corny words and warm bellies,

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