Cook & Connect: Thanksgiving Sweet Potato Pie Recipe November 26, 2014 • 7 Comments This is a holiday reprise because so many people wrote to me raving about it last year. Thought I would share it again in case you have to bring something delicious to share at the Thanksgiving party. I can’t possibly find my way to one good reason why I was standing in Target in early November surrounded by Christmas décor, while holiday music filled the air. It was an enlightening moment, showcasing how far over the edge we have gone because, let’s face it, our holidays have been hijacked by super stores and their need for end-of-the-year retail sales. On the bright side, it inspired me to share this recipe with you a few days earlier than planned, before the shopping madness goes into full swing, so you can get a head start on collecting the ingredients. In my mind, Thanksgiving will always be a day of relaxed cooking and spending time with my family, and as far as recipes go, this is my magnum opus — the one that rocks the holiday table. My kids beg for it. I am one to spread the wealth, definitely not a fan of recipe misers — you know, the ones who purse their lips when asked to share and say, in a hushed voice, “It’s a secret.” Good food and sharing invite healing. Done together, they just might garner the attention of the generosity gods — a very good thing to have in your favor. This recipe can easily be done gluten-free, but I roll it out the old-fashioned way with flour, butter and brown sugar. I have also been know to double the topping ingredients and I highly recommend it. Contrary to the name, sweet potatoes are the perfect non-sweet contrast to the crunchy confection topping. It can do double duty as a side dish or dessert — it’s up to you. I used yams for this pie pictured below because they were out of sweet potatoes — perhaps a pre-emptive move by the masses in preparation for Black Friday. Sweet Potato Pie Recipe 4 -5 sweet potatoes, roasted in skins and peeled 1/2 c butter 2 teaspoons vanilla 1/2 cup milk or half & half 2 eggs Combine all ingredients, except potatoes, in a bowl and blend with mixer. Add potatoes and blend thoroughly. Place in a deep dish pie pan. Topping: 1 cup brown sugar 1/2 cup self rising flour 1/2 stick butter, softened 1 cup chopped pecans Mix all ingredients together until butter is blended. Pour on top of the potato mixture. Bake at 350 degrees for 35 minutes or until the topping is crispy and bubbling. Enjoy, share, and connect. Sending holiday foodie love — well in advance. -db Who is Dianna Bonny? Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.