I have recently started a Facebook Cookbook Club to unite all those who like to try new recipes/cookbooks/types of food and share their experience with others. It has been really fun so far to see what everyone is making. The Club is similar to your typical book club. We choose a different book/theme/blog/website to cook from each month and members post their photos, recipes, and answers to discussion questions on Facebook.
If you’d like to be a part of our Facebook Cookbook Club, just comment below with your name as it appears on Facebook and I’ll add you to the group!
April’s Theme – Cook a recipe with your favorite spice
My favorite spice to use is freshly grated nutmeg. My Grandma Louise taught me to do this and it really makes a difference in recipes with nutmeg. Here’s what it looks like…
How to: Use the whole nut and a small grater. I never even wash my grater since the only thing I do with it is grate nutmeg. Just keep it in a ziploc bag in your pantry and grab it when you need it. Also, Grandma Louise says to store the nutmeg in the freezer so it stays fresh longer.
Here’s the recipe that I made for April’s Facebook Cookbook Club. It was soooooo good! My toddler even liked it if that says anything!
Note: The recipe calls for nuts in the topping, but since we didn’t have nuts we went without. The pie may have looked better with the nuts but it still tasted great!
SWEET POTATO PIE with NUT TOPPING
Make in a 10 ½ or 11 inch Stoneware Pie Plate
- About 3 Lbs. Sweet Potatoes (I like the Garnet or Jewel Variety) (do not peel)
Pierce Sweet Potatoes with fork all over. Place Potatoes on a Baking Sheet and bake in a 350 degree Oven, about 40 to 50 minutes or until very soft. Remove from Oven and let cool. Peel Sweet Potatoes and run thru food processor or ricer.
Measure 4 ½ Cups Mashed Sweet Potatoes, reserving the extra for later use.
- ¾ Cup Granulated Sugar
- ½ Tsp. Freshly Ground Nutmeg
- ½ Tsp. Ground Cinnamon
- ¼ Tsp. Salt
- 3 Eggs (lightly beaten)
- 2 ¼ Tsp. Vanilla Extract
- ¾ Cup Whole Milk
- 6 Tbs. Unsalted Butter (melted)
- 1 (10 ½ or 11 inch) Unbaked Pie Shell
Half bake the Pie Crust in a 10 ½ or 11 inch Stoneware Pie Plate; place Pie Crust in Pie Plate, line with Foil or Parchment Paper and place Pie Crust Weights on top of the Foil or Parchment Paper; bake at 375 degrees for 10 minutes; remove from Oven and remove Pie Weights. Turn Oven temperature to 350 degrees.
Using a whisk, combine Sugar, Cinnamon, Nutmeg, and Salt in Small Bowl.
Combine mashed Sweet Potatoes, beaten Egg Yolks, Vanilla, Milk and melted Butter; mix in sugar/spice mixture. Pour mixture into Pie Shell.
Combine the topping ingredients, with a fork and sprinkle over top Sweet Potato mixture.
- ¾ Cup (6 1/8 oz.) Packed Light Brown Sugar
- ½ Cup (2 1/8 oz.) All-Purpose Flour
- 1 ½ Cups (5 5/8 oz.) Coarsely Chopped Pecans
- 8 Tbs. Unsalted Butter (melted)
Cover top edges of Pie with Foil to keep crust and top of Pie from over browning. Place Pie on Rack in lower half of Oven. Bake at 350 degrees for 45 to 50 minutes or until almost set in center.
Cool on Wire Rack for 3 hours; chill in refrigerator if desired.
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