My love for sweet potatoes started at a young age. Every year, my family would head south to St. Augustine, Florida. We would always frequent a cafeteria called Morrison's for lunch and dinner. At Morrison's, I would indulge in sweet potatoes; boiled, baked, candied and in pie. As I got older, and started refusing to eat at Morrison's, the love was lost.

Recently, while perusing my Saveur Magazine, they had listed their top 150 Classic Recipe, and one of them was for sweet potato pie. Well, my interest was piqued and seeing as Thanksgiving was just around the corner, I decided to buck tradition and make sweet potato pie instead of the classic pumpkin.

I took their recipe and made a few minor changes. I baked my sweet potatoes instead of boiled, used brown sugar instead of white and of course used my crust recipe. Needless to say, this pie is a hit! With so much interest in this pie recipe, I am giving you my changed version. Give it a try and let me know what you think.

Sweet Potato Pie

2C cooked sweet potato (mashed)
1C brown sugar
1/2C melted butter
2 eggs
1/2C evaporated milk
1tsp vanilla

Mix all the ingredients together and pour into an unbaked pie shell. Bake at 375 for 1 hour.

Lavallee Crust

2C all purpose flour
1C lard
Salt
1/4C cold water

Cut the lard into the flour and salt and work with hands until it resembles pea sized pieces. Gradually add water and mix very gently until it forms a dough. Make sure never to over knead. Wrap in plastic wrap and chill for 1 hour. This makes 1 double crust.