As someone who was born and raised in the U.S. but now lives in Canada, my family has the distinct pleasure of being bi-country celebrants!
Growing up, both my boys were treated to two Thanksgiving holidays. Our Canadian Thanksgiving is celebrated in early October. When my parents were still alive, they would drive from their home in suburban Detroit to Windsor, Ontario and enjoy a Canadian style feast. My mom would always bring dessert.
Then, in November, my boys would be gifted a free day off school so they could go to either my aunt’s or my mom’s house to celebrate yet again … this time with a spread of food that would rival a King’s banquet hall.
To this day, we continue to celebrate both Thanksgiving holidays. My younger son is hosting this year and there will be food galore! My contribution will be homemade banana pudding and my mom’s recipe for sweet potato pie. Desserts … just like mom!
Grandma Kelley’s Sweet Potato Pie
- 1 lb sweet potato (1 large or 2 medium)
- ½ cup butter, softened
- 1 cup white sugar
- ½ cup milk (preferably whole)
- 2 eggs
- ½ t nutmeg
- ½ t cinnamon
- 1 t vanilla
- 1 pie crust (9”) unbaked (deep dish is best)
- Boil sweet potatoes in skin for 40-50 minutes or until done. Run cold water over the potato until able to handle and then remove skin.
- Pre-heat oven to 350 degrees.
- Break potato apart in large bowl, add butter and mix well with mixer.
- Stir in remaining ingredients and then beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust.
- Bake for 55-60 minutes or until knife inserted in center comes out clean. Pie will puff up and then will sink down when it cools.
- Serve with ice cream or whipped cream and a sprinkle of cinnamon.
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Wishing everyone a very enjoyable Thanksgiving!