I fell off a truck, I kid you
not. The truck wasn’t even moving. It was a mammoth Ford, I slipped from the seat; my head hit the curb
hard. So hard, I ended up in the emergency
room and a cat-scan. A week
later, I had plastic surgery and a piece of my left eyelid was grafted onto the
right one.
My appetite is returning.
Gratefully, I share this sweet potato pie.
Preparation and baking time:
about 1 hour. It may be prepared the night before, refrigerated and baked the
day of the dinner.
Best Utensils: 4-quart pot and 10-inch
pie plate
6-8 servings
4 large sweet potatoes
1 8-ounce can crushed pineapple,
drained
1 large egg
½ cup orange juice (approximately)
marshmallows *
- Scrub the potatoes, cover with water and boil over medium heat for 30-40 minutes, until they are tender. Drain, cool slightly before handling, then slip off the skins. While warm, mash in a large bowl with a potato masher.
- Mix in the drained pineapple, egg, and enough orange juice to moisten.
- Spoon the potato mixture into the pie plate, and bake in a preheated 350 degree oven for 30 minutes or until the pie is hot throughout. Top with the marshmallows, (I used 12) return to the oven, and bake until the marshmallows have melted into a crust (about 10 -15 minutes).
- I wasn’t pleased with the first “jet-puffed” marshmallows I bought, but I re-purchased at Whole Foods and the result was satisfactory. I think those miniature marshmallows will work, too. Let me know at guilfordcarol@gmail.com
