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Do you like to read? Wouldn't you like to know more about your favorite authors? Well you came to the right place! Join the MMB Open Book Blog Hop each Wednesday and they will tell all. Every week we'll answer questions and after you've enjoyed the blog on this site we'll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask us questions in the comment box.

If you came from K. William's blog site, I appreciate the visit.

I hope you enjoyed her answers to this week's topic. They made me hungry.

Is it lunchtime yet?

I also hope that while you were there you were able to take a look at her books , including her latest release 'Shadow Soul' found here.

Topic of the Week:

The Sweetest Sweet Potato Pie Recipe: From My Family to Yours

Today I am going to share my grandmother’s and mother's sweet potato pie rescipe with a little me sprinkled in.

I have always found baking to be soothing and therapeutic. I believe I started baking cookies and cakes at 12 with my mom and when she took another job I would continue to explore different recipes by myself and with my father. He and my sister would be my taste testers and I heartily applaud their bravery. Some of the recipes came out better than expected and others stayed in the cookie jar or on the cake plate a little too long to be considered a compliment. I once had a Chocolate Chip Cinnamon Cake stay on the cake plate for a week and a half with only the first three slices eaten before I dubbed it a bust. If my baked goods were a hit they would last maybe two days depending on whether it was a cake or cookies.

Today I don’t have as much time to bake, but I do have a couple of signature desserts that I make at certain times of the year. I have a Sweet Potato Pie Recipe that my family, friends, and select coworkers wait for every November and a German Chocolate cake that I make around my birthday in July. The chocolate, pecans and coconut make me very happy.

Now on to the recipe for The Sweetest Sweet Potato Pie, but first a disclaimer.

This recipe is not for those who are dieting, thinking of dieting or have any artery blockage issues.

Just sayin’.


  • ¾ cup butter or ¾ up margarine, softened

  • 1cup sugar in mix and ¼ cup sugar to mix later with egg whites

  • 2 eggs, with the yolk separated from the whites

  • ½ cup evaporated milk and ½ cup of condensed milk

  • 2 cups mashed yams

  • ½ teaspoon vanilla extract

  • ½ teaspoon of orange extract

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon ground nutmeg

  • ¾ teaspoon ground ginger

  • 1 teaspoon allspice

  • 1⁄4 teaspoon salt

  • 9 inches raw pie crust


  • In a mixing bowl, cream butter and 1 cup of sugar.

  • Add eggs yolks; mix well.

  • Add milk, yams, vanilla, cinnamon, nutmeg, ginger, allspice, orange and salt; mix well.

  • Beat egg whites to slightly stiff and add ¼ cup of sugar.

  • Fold egg whites and sugar into mixture.

  • Place pie crust into pie pan and bake at 450 for 10 minutes to insure that the crust is done.

  • Pour into pie shell.

  • Bake at 350 degrees 45-50 minutes longer or until pie tests done.

Usually my husband or a visiting relative will do a taste test before I place the pie mixture in the pans because, surprise, I can’t eat sweet potatoes or the pie.

I love the fragrance, I actually make it by smell and it makes my mouth water, but I have tried to eat it on a few occasions and due to the texture I cannot get it beyond my throat.

Didn’t see that coming, did you.

Don’t be skeptical. I get orders every year for at least four of my pies for Thanksgiving parties. People can hardly believe I can’t eat my own pie, but when I tell them I’m not particularly fond of pie period their face screws up in disbelief.

I will only eat pie crust if it has baked cherries on it and besides cherries I will not consume cooked fruit. I don’t like the taste, feel or temperature. I must have my fruit cold to slightly above room temperature.

I have been made fun of and slightly ridiculed, but the hecklers go quiet when I serve my sweet potato pie.


Now follow me over to Stephany Tullis's blog to see what delicious recipes she's sharing.

While you're there, take a look at her books especially her new release, 'Blue Lady at

Blue Lady

Follow me over to Stephany's blog and let's see what she's cooking up!

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