Sweet potato pumpkin pie
Mrs J was set on making pumpkin pies and ran across this recipe that added sweet potatoes and toasted, sugared pecans. It turned out very well, I think.
We will have some tonight and more tomorrow with the big dinner. I’ve been making a few moves towards that end, chopping veggies for the dressings and browsing for inspiration. Mostly just browsing and biding my time, I think I have everything I need for the rather scant menu I have planned. More later!
Posted on November 21, 2012, in Fun with Food, JeffreyW, Recipes and tagged dessert, pie, pumpkin pie, sweet potato pie, Thanksgiving & Christmas, toasted pecans. Bookmark the permalink. 7 Comments.
That is a lovely pie!
Beautiful, as is your usual way with food. I am baking a large apple pie and have aleady finished the pumpkin pie, and wish I had seen this earlier because it would get me out of baking a pecan pie… I wonder if i could just glaze some pecans and decorate the top of the pumpkin pie, which has a gluten-free gingersnap crust.
Thanks! I can’t see why that wouldn’t work just fine, that is how Mrs J handled these pecans. They go on after the pie comes out of the oven.
Ohhh! That’s good to know.
Here is what I have made today, so far: http://www.flickr.com/photos/snowwhite/8207363916/in/photostream
I only hesitate because that crust on the pumpkin pie is made from gingersnaps. It’s already been turned into a “candy pie”.
LOL! And that’s a bad thing? Beautiful apple pie!
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