Sweet Potato Pie Recipe

Thanksgiving is one of my favorite holidays.  In addition to spending quality time with my family and loved ones, I also look forward to the delicious array of food that will be presented at the dinner table - or in my case, tables.

Growing up, the aroma of turkey roasting in the oven would wake me in the wee hours of the morning.  My mom always makes a Thanksgiving feast for lunch.  From her perfectly roasted turkey to her sweet and savory pineapple baked ham, scrumptious pancit (Filipino Noodles), Filipino veggie dishes, mashed potatoes and an assortment of desserts. 

Then, several hours later…off to my aunt’s for another gluttonous meal, which includes, as you guessed, more turkey, honey baked ham, cranberries, string beans, and stuffing. Of course, since we are Filipino, dinner would not be complete without a huge display of Filipino food – lechon, lumpia, pinkabet, arroz caldo, just to name a few.  As well as other ethnic food from Guatmelan, to Mexican, Hawaiian and any other dishes our family feels like bringing. 

Ahhh yes, our Thanksgiving is a melting pot of cuisine from all around the world.  It is the absolute best.  And I haven’t even touched on the desserts.

Speaking of desserts, people often say that a Thanksgiving feast is not complete without pumpkin pie.  But, hello!?!  What about Sweet Potato Pie?  It's just as easy to make, and also oh so very good for you. Just search the internet for the benefits of sweet potato (aka yams) and you'll know what I'm talking about.  So, let’s give Sweet Potatoes some love this Thanksgiving. 

Sweet Potato Pie with Whip Cream

Sweet Potato Pie with Whip Cream

The recipe I have is so simple. I am all about quick and easy, especially during the holidays when there is a long list of things to do. So this is one of my go to desserts. 

When I first made this, I realized I did not have enough ingredients needed to make the classic crust (which usually requires butter, ice cold water and a lot of kneading, folding and rolling) and I was too lazy to go to the market and grab a ready made crust.  So, good ol’ internet, I found a recipe that did not use butter OR a rolling pin - just a fork and your hands.  Surprisingly, it came out really good. It was so light and flaky.  This has now become my go to recipe for simple pie crusts. 

Here's the recipe...

Pie Filling:

¾ cup white sugar

2 cups of sweet potato yams (usually around two big pieces)

½ cup softened butter

½ cup almond milk

2 eggs

1 ½ teaspoon ground cinnamon

1 ½ teaspoon vanilla extract

Directions:

Wash the sweet potatoes and boil them in a pot of water for about an hour.  You can poke them around with a fork to see if they are cooked or not.  Also, the skin on the yams will start to peel off. 

While boiling the sweet potatoes, you can prepare the Pie Crust. 

Sweet Potato aka Sweet Yams

Sweet Potato aka Sweet Yams

Pie Crust:

1 ½ cups all purpose flour

2 teaspoons white sugar

½ cup of vegetable oil

2 tablespoons almond milk

Directions:

Mix all of the ingredients together in either your pie pan or in a bowl.  Mix around with a fork. I used a fork first and then "massaged" with my hands and then spread the pie crust on to the pie pan.

Back to the Pie Filling:

Once the sweet potatoes are boiled and peeled, place them in a bowl with the butter and mix with a mixer.  Add the rest of the Pie Filling ingredients. Continue to mix with mixer until smooth. 

Sweet Potato Pie Filling

Sweet Potato Pie Filling

Pour the pie filling into the unbaked pie crust.  Bake at 350 degrees for about 1hour.  You can insert a knife, toothpick or fork into the pie to see if it comes out clean.

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Enjoy!

Would love to hear your thoughts after making this dessert.  Please don’t forget to leave your comments and pics. 

GARLIC SHRIMP SCAMPI

This past week, I’ve been on a seafood kick. Maybe it’s because we just got back from an extremely short trip to Seattle where all we ate was seafood. And I felt like the three days…(well, one full day and 2 half days, which really totals to 2 days) just wasn’t enough. I wanted more…more Pike Place, more ferry rides, and yes…more seafood.

So, what’s a girl to do?  Make it herself. 

Here’s my quick and easy way to whipping up a Garlic Shrimp Scampi atop some pasta, with a side of French Toast….carbs anyone?

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GARLIC SHRIMP SCAMPI RECIPE

3 tablespoons butter

3 tablespoons olive oil

4-5 garlic cloves, chopped or minced (I love garlic so I used about 6 cloves)

1 cup of dry white wine. (I used sauvignon blanc)

Salt to taste

Red pepper flakes to taste

Ground black pepper to taste

1 ½ pounds of large shrimp (I used headless and deveined which was more convenient and less time consuming. All I had to do was peel).

½ cup of fresh chopped parsley

Half of a freshly squeezed lemon juice

Pasta of your choice (I used spaghetti)

DIRECTIONS:

In a hot pan, place butter and olive oil. 

Once butter is melted, add the chopped garlic and sautee for about a minute or two. 

Next, add your white wine, salt, pepper flakes, black pepper and let simmer for about 3-5 minutes; depending on how thin/thick you like your sauce. 

Then add the shrimp and cook for about 3-4 minutes.  Add your lemon juice and parsley and mix around in the pot.

Once the shrimp are pink they are done.  Do not overcook.  I cooked mine at exactly 3 minutes, turned off the stove and kept it in the pot for no longer than two minutes.   

Immediately serve on top of your pasta and a side of French bread. Enjoy!

Sidenote: If you’re still not happy with the consistency of your sauce, take the shrimp out of the pan and let the sauce simmer a little more.  Also, do this if you think the sauce is too tart.  This has happened to me before.

Lastly, let me know if you make this dish and please send pics.  

The American Cancer Society's Making Strides Against Breast Cancer Los Angeles Event & Kickoff

This past weekend, I emceed the American Cancer Society's Making Strides Against Breast Cancer Los Angeles Event and Kickoff which was held at the Gene Autry Museum.  I've attended their kickoff event for the past several years and to be an emcee this year, was a a huge honor. It was a little more casual, this time around, since it was held outdoors at the museum, and the theme was cowboy/western...fitting for the venue - and of course, to wear pink.

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As always, it was a morning filled with honoring inspiring women who have battled, been diagnosed, or are fighting breast cancer To hear their amazing stories was bittersweet.  Listening to their stories of survival was beautiful, touching, and heartwarming.  But the fact that they had to fight this nasty disease made me so angry, at the same time.  I hope that we will find a cure to fight breast cancer.  This is exactly what part of the kickoff event was all about - to support the American Cancer Society's Making Strides Against Breast Cancer walk which is happening on October 21st.  To be a team leader, start your own team or group, and to help raise money.  

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There is so much that the American Cancer Society is doing in terms of research, support and patient programs.  But they can't do it without us.  For more information, on the American Cancer Society, you can head to:

https://www.cancer.org/about-us/local/california.html

Fore more information on the Making Strides Against Breast Cancer walk happening on October 21st, the website is:

http://main.acsevents.org/site/TR/MakingStridesAgainstBreastCancer/MSABCCY17CA?pg=entry&fr_id=84622