Welcome to my new blog!

I'd like to start off this new blog with a really yummy pie recipe from my step-mom that is surely fit for the holidays. It's light and not too sweet, and it's surprising how much it tastes like pumpkin. (It passed my husband's approval who wouldn't even eat sweet potatoes to be polite.)


Diane's Sweet Potato Silk Pie

Crust:
1 ½ cup flour
1 Tbsp. sugar
½ tsp. salt
½ cup vegetable oil
2 Tbsp. cold milk


Filling:
1 ½ large sweet potatoes (or yams if you’d like), baked, peeled, & mashed
8 oz. package cream cheese
1 can sweetened condensed milk
2 eggs
1 Tbsp. cinnamon
½ tsp nutmeg
¼ tsp. cloves
¼ tsp. allspice
¼ tsp. ginger
½ tsp. cardamom (optional, but really good!)

Crust:
Preheat oven to 350ºF. Mix all the ingredients in a bowl. Once ingredients are well mixed and clinging together, put the dough in a deep dish pie plate and flatten with your fingers until the crust is even and all the way up the sides of the pie plate. Bake pie crust for 5 minutes.

Filling:
Mix sweet potatoes with cream cheese. Add can of sweetened condensed milk, eggs, and spices. Pour into the baked crust. Bake at 350ºF for 45 minutes or until firm and a toothpick comes out clean. Good warm or cold with whipped cream or ice cream!