Eh. I wasn’t too butt-hurt about it. The pie was tasty enough, and she was so proud for sneaking it in 
We finally met up again this summer in Berlin after almost 2 decades. Saul Goodman.
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Sweet potato pie is dessert, though. At least, the ones I’ve had: they were basically just pumpkin pie made with sweet potato. Pretty good if you’re into that sort of thing; the sweet potato gives it a somewhat more pronounced flavor and denser texture. Not something I crave more than a bite or two of, once every couple of years, but I can see the general appeal.
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Mashed tater testing.
It isn’t a common pie up here in Canada.
I love it.
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The sweet potato pies I’ve had were pretty lackluster, but I think I just haven’t had a good one. I was in my 40’s before I even started liking pumpkin . Now, it’s a must have for T-Day. I don’t like candied or marshmallow topped sweet potatoes, but I loved them as a kid and would ask mom to put extra marshmallow on top. If I do sweet potatoes for Thanksgiving or for other occasions, I make mashed, jerk seasoned sweets, with butter and shallot. I’m not making them this year since of the 4 of us, I’m the only one who really likes sweet potatoes. But I’ll whip some up to go with a nice pork roast sometime this winter.
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I love thewoksoflife turkey roasting recipe; this year I think I’ll try their gravy recipe … no giblets!
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Like this?
BMTA
I always did a lesson about Thanksgiving food for my English language students when we lived in France. One of the things they were most interested in was what’s on the menu.
Most of them were interested in the dishes, and several asked for recipes so they could try them, even including the green bean casserole (which I rewrote with bechamel instead of cream soup)
The one dish they couldn’t get their head around, though was having marshmallows on sweet potatoes. And they asked if I ever ate it. I told them i included it because it’s popular not because I ever eat it.
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That sounds amazing. Do you have a recipe or is it more a kind of ad hoc thing?
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I just made it up for a themed party I was having, but here is what I do. First wash and peel your sweet potatoes. For this preparation, I like to use the softer orange sweet potatoes rather than the yellow ones. After the potatoes are peeled and chunked up I put them in a pan with chicken broth to cover, and then cook them until tender, and drain. ( the leftover cooking liquid can be used in soups) I then dice a couple of shallots and sauté until soft, in a generous amount of butter. Put a minced clove of garlic or two in with the shallots at the end, and sauté another 5 minutes. At this point, you’re ready to mash or whip the potatoes, and for this I generally use my hand mixer. I add in a generous amount of butter, a little cream or half n half, the shallots, a teaspoon (or so) of jerk paste (I like Walkerswood), a little dried thyme, and grated fresh nutmeg. Let me know if you try them!
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Thank you for sharing! Also had no idea that prepared jerk paste existed and I need to explore this more; I don’t often make jerk anything because it’s kind of a pain to put together.
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My friend’s mom never thought she liked sweet potato pie until she tried her MIL’s version. I will see if my friend has the recipe for her paternal grandma’s pie. Her grandma lived in South Carolina if I remember right.
The recipe I’ve made is from the Atlanta Cooknotes cookbook.
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Regrets … I have a few …
Several years ago I had a brief encounter with 2 male exchange students … one was from a middle eastern country, the other was Asian maybe. It was the week before Thanksgiving. Hours later I kicked myself for not inviting them (insisting!) for Thanksgiving Dinner. I’m sure they would have loved it. I’m a very informal, welcoming kind of person and and I think they would have had a nice time.
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I don’t know if you have World Market in the area you live, but that’s usually where I get mine. You could use some dry jerk spices in place of the paste, but I haven’t tried it that way.
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I really love the Atlanta Cooknotes cookbook!
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I LOVE a gravy separator … this year I bought an OXO one. Just give the juices a chance to settle down and separate.
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One year I made the copycat recipe of mashed sweet potatoes with sweet pecan topping … from Ruth’s Chris Steak House. It wasn’t my thing, too sweet but one guest absolutely LOVED it and I let her take all the leftovers home.
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I may get one eventually. Now that we switched from turkey to lamb youvetsi for Thxgiving, I probz won’t need one until we make the turkey for xmas day — unless we end up donating it, of course 
My usual T-Day Brussels sprouts are roasted until tender (just with a coating of olive oil and S&P), then tossed with browned butter and lemon juice and zest, and sometimes sizzled capers. Can’t get more classic (or delicious) than brown butter and lemon, and obv. capers to boot.
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