Sweet Potato Pie

       Ingredients

 

• 1 ½ cup sweet potatoes (boiled, peeled, and mashed until smooth)
• 2 TBS melted butter
• ½ cup light brown sugar (packed – mashed down in the cup to eliminate extra air)
• ½ tsp ginger
• 1 tsp cinnamon (powder type – not the sticks)
• ½ tsp salt
• 3 eggs lightly beaten
• 1 ¾ cups whole milk (regular milk)
• 1 pie shell unbaked (9 inch size – deep dish)

     Directions:

1. Mix together in a bowl the sweet potatoes, butter, and brown sugar.
2. Add ginger, cinnamon, and salt and mix.
3. Combine eggs and milk and add to sweet potato pie mixture and mix well.
4. Pour sweet potato pie mixture into pie shell.
5. Bake for 10 minutes at 450 degrees F and then reduce the temperature to 350 degrees F for 45 minutes. This method of high and then low baking helps keep the crust from being mushy or soggy

Pumpkin Bread

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon 
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded fresh pumpkin
• 1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inchloaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.