Sweet potato pie

Sweet potato pie 1

My friend, Jessica, and I often discuss food at the Daily’s where I get my Diet Coke refills.

As she’s ringing me up, we discuss what we’re cooking for supper that night or a particular yearning for mussels in white wine sauce or the best way to grill a steak.

So I was slightly amused the other day when the topic turned to sweet potatoes and she said this: “Catherine, I probably shouldn’t say this but white people eat pumpkin pie and black people eat sweet potato pie.” As you might gather, she speaks from experience.

And I thought about it. And I came to the conclusion that black people are smarter than white people. First of all, if you have the option of cutting up a rock hard pie pumpkin or just baking a sweet potato and slipping off the skin, what would smart people do? Bake the sweet potato. And I looked up the relative nutritional merits of sweet potatoes versus pumpkins. Sweet potatoes win. They do have more calories, but you’re baking a pie for goodness sake so who cares?

So I went to the grocery store and got the ingredients for a sweet potato pie.  I hate to break this to Jessica but I love sweet potato pie. Maybe I’m just an oddball but I think it has more complexity and depth than a pumpkin pie, although I like pumpkin pie just fine.

Sweet potato pie 2

And I just had a slice. And I thought of Jessica. At the end of the day, we are very much alike.

This recipe is from Taste of Home. You can use a store-bought crust, but I make my own from the Crisco recipe. Highly recommended if you want to jump off the ledge and start making your own crust.

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