For the past four years we’ve kept Thanksgiving with Charlie’s family down in southwest Missouri. Since we have to travel to get there, I haven’t really been expected to bring much to contribute. Last year I made my first attempt at bringing something by making butternut squash and sweet potato soup, but it only seemed to stymie everyone (maybe they thought it was baby food?). But then again the Tripletts tend to have a somewhat untraditional Thanksgiving that is not complete without styrofoam plates and Black Friday flyers. Anyway.
This year, still having a glut of homegrown sweet potatoes in our basement, I decided to make Joy the Baker’s sweet potato pie. (Yes, I am turning into a Joy the Baker groupie. What?) I decided to make it a) because we have sweet potatoes on hand, and b) because it has a no-roll crust. I’ve tried to make a rolled pie crust all of one time in my life, and let’s just say it didn’t work out too well. I think this pie is only the third pie I’ve made in my entire lifetime, though, so I still have some learning to do.
FYI – if you ever end up with just a little bit too much pie filling, ramekins are the way to go.