By Maneerah Griffin –
The leaves and the trees are changing colors and the air is cool and crisp. Autumn is upon us folks and winter is not that far behind, and the holidays are coming closer. Food and family are what make the holidays the best time of the year. Personally, the holidays are the only time when I get to taste my grandmother’s sweet potato pie that she rarely ever bakes. While classes are now at their peak, it is obvious that the New Jersey City University community is starting to get into the holiday spirit.
“I love apple cider. It’s only around this time [the holidays] that Starbucks and Dunkin Donuts bring the pumpkin spice and apple flavors and I buy them regularly,” a gleeful Charity Lott, 22 years old, Communications Major, Jersey City.
So, to get you ready for the sights and smells of the holiday season, and with my grandmother’s permission, here’s the recipe that’s been with my family for years. Make this with your family to fill your household and belly with cheer.
Nana Jackson’s Sweet Potato Pie
What you’ll need:
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 1/2 cups mashed canned sweet potatoes
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup half-and-half
- 1 tablespoon dry sherry or lemon juice
- 2 eggs, beaten
- Sweetened whipped cream or whipped topping
Prep:
- Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
- Place sweet potatoes, brown sugar, cinnamon, allspice, half-and-half, sherry and eggs in blender container or food processor bowl with metal blade. Cover and blend until smooth. Pour into pie crust-lined pan.
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 to 40 minutes longer or until center is set. Cool completely, about 45 minutes. Serve topped with whipped cream.
- Store in refrigerator, cut and enjoy.