I cannot live without it.
...... well, maybe, but it would be extremely hard to do so!
That's why I love Thanksgiving time.... among other reasons. It's not all about the food. Really.
We are finally near family and we will, without a doubt, be spending it with them this year. So stoked!
I love pies that take very little time to prepare. To save time I bought a pre-made frozen pie crust, baked it and let it cool. If you prefer to make a pie crust from scratch, or even a graham cracker crust, go right ahead. It's totally up to you.
Whatever you decide to do, just please try this recipe! My family loved it... now go make a pie!
... While you are at it, head over to Tidy Mom, and check out all the delicious pies linked up to her 4th Annual Love the Pie Party. Then, you can make some more pies!
- 1-2 Pie Crust(s), Baked and Cooled
- 1 (29 oz.) Can of Yams, Drained
- 1 Teaspoon Ground Cinnamon, Plus Some for Garnish
- 1/8 Teaspoon Ground Nutmeg
- 2 Pinches of Ground Cloves
- 1/2 Cup Granulated Sugar
- 1/4 Cup Brown Sugar, Packed
- 1 1/2 Teaspoons Pure Vanilla Extract
- 8 oz. Cream Cheese, Softened
- 1/3 Cup Sour Cream, Room Temperature
- 1 Cup Non-Dairy Whipped Topping, Plus Some for Garnish, Thawed
In a large bowl, cream the yams, cinnamon, nutmeg, cloves, and sugars until well combined and fluffy. Scrapping down the sides of the bowl as needed. Add in the vanilla and mix. Mix in the cream cheese and sour cream until well combined. Gently fold in the whipped topping.
If using two pie crusts, divide the sweet potato mixture between them. If using only one, use half or a little more than half for the single pie crust. Store the remaining sweet potato mixture in an air tight container in the refrigerator.
Cover and place the pie(s) in the refrigerator to set, about 4 hours or overnight. Serve with a dollop of whipped topping and a sprinkle of cinnamon. If you have stored some of the left-over sweet potato mixture, use it as a dip for graham crackers, cookie sticks, or fruit.