A Divorce...Fine! As Long As I Get The Sweet Potato Pie!

I originally posted this for Thanksgivingbut it is also our FAVORITE dish for Christmas!So, I am linking up to  The DIY Show Offfor the Show and Tell Surprise Party

My family always argues about what's for Thanksgiving dinner

(Christmas dinner too- it is our hobby!).

I am not joking...a simple question about cranberry sauce

turns into a two hour ordeal about which of the 5 recipes to use.

Don't even ask about bringing the turkey last year!

However, with all of our opinions floating around,

there is one thing we must always have...

B's Sweet Potato Pie!

Legend has it that the recipe for this most heavenly sweet potato pie

was a term of a divorce. All B walked away with,

and all she wanted was the sweet potato pie recipe...

and here I go, sharing it with the world (or a small portion of it). 

Jules decided to help me make this one...

this particular pie was a trial run to see what would happen

if I substituted the refined sugar and white flour

with healthier ingredients...it worked...

more about that later (see notes below the recipe)...

but clearly I need to substitute these ingredients,

because Jules chanted "sugar, sugar, sugar"

the entire time she was mixing and sprinkling.

"sugar, sugar, sugar"

B's Sweet Potato Pie

Filling

1 Large Can Sweet Potatoes, drained

(sometimes I mash or puree them for texture)

OR

2-3 Sweet Potatoes, baked until fork tender

(skin the potatoes and mash or puree for texture)

1/4 cup sugar

1/2 cup melted butter (less 2 1/2 tsp)

2 eggs, beaten

1 tsp vanilla

1 tsp cinnamon

1/3 cup milk (or organic whipping cream)

Combine potatoes, sugar, butter, eggs, vanilla, and cinnamon.

Add milk and beat until smooth.

Spoon into a greased 2 qt. casserole dish.

(I don't grease the pan. If you do use some melted butter)

Topping

1/2 cup brown sugar

1/4 cup flour

2 1/2 tsp melted butter (from above)

1/2 cup pecans

Mix above together and sprinkle/spoon over filling.

We often double the topping recipe

Bake at 350 for about 25 to 30 minutes

NOTES:
1. I substituted pumpkin (and some fresh ginger)
for sweet potatoes and it was A-M-A-Z-I-N-G!
The requests are now to make if with pumpkin always!

It took longer to cook, about 45 minutes to one hour...
I just kept checking in on it.

2. To "healthy it up" and trying to use more natural,

less refined, healthful ingredients, I substituted

the sugar for 1/8 cup Grade A Maple Syrup.

It wasn't quite enough, so I did add a little more...

you just need to taste it and decide for yourself.

I also swapped out the flour in the topping for brown rice flour.

Finally I used organic butter, vanilla, etc.

The kids (mainly Joe who would eat the entire thing...if I let him)

just said "this is so good"...see they didn't even know!

Merry Christmas and Happy Holidays! !

Holly

PS-If this recipe belonged to Betty Crocker at one time
or someone else,I am not stealing it.
I have no knowledge of the original origins...

my recipe is typed on a blank sheet of paper.