Sweet Potato Pie

So last Saturday I woke up with a stuffy nose and horrible sore throat. Jimmy woke up with a wicked hangover. We looked out the bedroom window- it was dreary and raining. Then we turned on the TV and saw that the weather forecast was calling for a chance of snow. So what did we do? Something so shameful. So disgusting. So despicable.  I am embarrassed actually to admit this…….. We stayed in bed ALL DAY. We were like deadbeats or something. I mean, I don’t think in all my 27 years I have ever done this (ok maybe if I was really sick when I was kid.) At 4pm when we finally got up I felt like a pathetic loathe. But- on the positive side, watching continuous Food Network eps gave me some inspiration! So to stop myself from feeling like a complete waste of life I quickly got to work whipping up Sunny Anderson’s Beefy Butternut Squash and Paula Deen’s Sweet Potato Pie. I made quite a few alterations to their recipes but if you would like the original versions click the links above. Thanks for the recipes, ladies. I had my family over for dinner and they were a big hit!

2 cups peeled, cooked sweet potatoes
1 c. sugar
1/2 c. melted butter
2 eggs
2 T. brandy
1/4 t. salt
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1 c. milk
1 unbaked pie crust
1 c. mini marshmallows
1/4 c. chopped pecans
Using a stand mixer or electric mixers, combine the potatoes, sugar, butter, eggs, vanilla, salt, cinnamon, and nutmeg. Add the milk and mix until well combined. Press pie crust into pie plate then pour the filling in. Bake about 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Just before serving top with mallows and pecans and broil less than 1 minute, until mallows are just browned.

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