|When my BFF ( best friends forever, as the kids like to say!) surprised us all with a visit all the way from LA- LA- Land!! I was jumping for joy and planning all kinds of fun and festive things for us to do while she was here! First there was Guys and Dolls show for two nights and a PIE PARTY in her honor….yes, I do not know anyone who loves pie more than my BFF and my son…but sorry buddy, this is a GDO ( girls day out) party. For this party you can bring a pie or bring a bottle of something yummy to share and then bring slices of pie home! I didn’t know what any of my gal pals were bringing, but what I did know was how all of my pals are wonderful bakers, even though they won’t admit it, I was so excited to see what everyone would bring! I made Sweet Potato Pie. My favorite chef and writer is Ruth Reichl- Chief Editor for Gourmet mag and more. Having read all of her books —thank you BFF for giving them to me! Having read the first book Comfort Me With Apples, I remember she made her ex a Sweet Potato Pie- I have never made one and thought it would be fun and tasty! Well I made two because my son ate 4 pieces and didn’t leave one for hubs—it is my new fave!|
|This has been one of my favorite days this year! I am always so stuffed to enjoy dessert after Thanksgiving and now I can have my pie and eat it too!! Have a pie party, your friends will love it!! Sweet Potato Pie
2 large sweet potatoes, boiled and mashed
Preheat the oven to 375 degrees.
Roll out the dough and fit into a 9 inch pie pan; crimp the edges. Put into the freezer for 15 minutes.
Remove pie shell from freezer, prick the bottom and sides all over with a fork, line with aluminum foil and fill with pie weights or beans. Bake for 15 minutes, then remove foil and weights and bake 10 minutes more. Remove from oven and turn heat up to 400 degrees.
In a bowl beat the sugar into the mashed sweet potatoes. Beat in the eggs, then the butter. Add remaining ingredients and pour into the pie shell (it will be quite liquid).
Bake about 3/4 hour.
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