I’m going to be appearing at a live Facebook event with Between the Chapters Book Club today, October 26, at 6:30 Eastern Time. https://www.facebook.com/groups/betweenthechapters/ I’ll be joining authors Lynn Cahoon and Angela Sanders to talk about our latest and upcoming books (many featuring witches) and fall crafts. I’m not particularly crafty, but I will be mentioning my favorite sweet potato pie recipe, which is my favorite dessert when the leaves change and the weather turns cooler.
I thought I’d share the recipe here, too. If you absolutely hate sweet potatoes, this also works great with pumpkin!
Brandy Sweet Potato Pie
Preheat oven to 400 degrees.
Prepare a standard pastry for a one-crust pie in a 9-inch pie pan. Cover with foil, weight the crust down with dried beans, and bake for 15 minutes. Remove beans and foil, set aside to cool.
1 1/2 cup cooked sweet potato, mashed
1 cup heavy cream
3 large eggs, beaten
1 cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup brandy (you can substitute a teaspoon of vanilla…but why would you want to?)
In a large mixing bowl, mix all the ingredients together with a whisk (a potato masher also works) and pour into the partially baked pie shell. Place the pie in the preheated oven and bake 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and continue to bake until a knife or toothpick inserted in the center comes out clean—about 35 minutes.
Serve warm or cold.