Happy thanksgiving to those who are spending time with themselves, or with their friends and family.

On that note, I thought I'd share my sweet potato recipe. It's solid. It makes 2 regular pies (or one deep dish pie).

Here's a sweet potato pie recipe. It's solid and won't disappoint. This will take two 9" pie crusts. If you have one of those super deep shells, it'll make one.

Preheat oven 350F.

2 9" pie shells, bake according to directions, let cool

2-3 large sweet potatoes, about 2.5-3lbs

1 1/4 cup brown sugar, divided

1/4 cup chopped pecans (optional)

1/2 TSP salt

1/4 cup butter (unsalted)

1/4 TSP cinnamon

1/4 TSP fresh nutmeg

1 cup sour cream

3 whole extra-large eggs

2 egg yolks

2 TSP vanilla extract

1 TSP amaretto liqueur (optional, or any brandy/cognac/whiskey)

Pre-bake pie shells as directed. Let cool. Add 2 TBSP each of brown sugar and pecans to the bottom of each shell (1/4 cup total over 2 shells). Set aside.

Thanks for sharing!

Happy Thanksgiving all!

Happy Thanksgiving!

onlyforaminute said:

Happy Thanksgiving. My family and I don't do traditional meals, always gotta try something new. This yesr Portuguese sweet bread, I'm not making, yay. Lots of games too.

I know some folks who said they pardoned their turkey and they're doing tacos. They're big on tacos anyway, and they grill almost every day. I've no doubt some carne asada will be on the grill.

Louisiana Pralines

You'll need a candy thermometer and wax paper for this.

1 cup brown sugar

1 cup white sugar

1/2 TSP salt

3/4 cup milk

2.5 cups whole pecan halves

2 TBSP unsalted butter (room temperature)

1 TSP vanilla extract

1 TSP amaretto (or cognac, brandy; optional)

In a large and deep sauce pan over medium heat, add sugars, salt, and milk. Bring to high simmer. Stir to blend. Use a candy thermometer and boil mixture until it reaches 238F (softball). (It seems like for a while it won't get there, but it will.)

Scrape down the sides of your pan as needed. Don't overstir the mixture. Just keep an eye on the thermometer.

Immediately add pecans and stir together. Bring to a high rolling boil. Let boil 1 minute.

Remove from heat. Add butter, vanilla, and liqueur. Stir together.

Let stand about 10-13 minutes. It shouldn't harden totally but it will stiffen just a bit.

Use a metal spoon to "gloss" it, where it starts to have a shine. Meaning, stir it a bit to break it up, and there's a natural shine to it. Just a minute or so. (Don't break up the pecans in the process, just move it around.) If your mixture hardens a bit too much, add 1 TBSP milk and turn heat back on. Stir until mixture softens and milk loosens it up. Then immediately...

Onto wax paper or parchment (or a non-stick mat), use spoon to drop blobs onto wax paper. (They shouldn't be larger, in width, than an Oreo cookie, or there abouts; if it's a tad bigger, that's fine.)

Let cool at least 20 minutes before eating, but letting them totally cool over night is better. Store on counter in air tight container.

Sweet Potato Pie is one of my faves. Cooked the traditional turkey & trimmings even though I didn't get to see family this year but I did get to visit my son and his wife in Chicago the week before so that was Thanksgiving and Christmas rolled into one.