From the can to the pie pan sweet potato pie

A follower requested an easy sweet potato pie recipe for the busy family. I took a couple of days to think over an easy recipe to come up with, consulted with my creative team (my co-workers, family) and I came up with this one bowl recipe. It’s quick, easy, great for a last minute holiday get together, or for the main Thanksgiving dessert, because you will be able to bake it (double it if you want) and forget about it. You can use your time to perfect those mashed potatoes, drink more wine, or just take a quick nap. 

My friend and co-worker Melanie came up with the name, so if you hate it, blame her 🙂 

Easy sweet potato pie

1 40 oz can of sweet potatoes, drained and rinsed

1 can of sweet condensed milk 

2 tsp pumpkin pie spice or a combo of 1 tsp cinnamon, 1 tsp nutmeg 

3 eggs

1 tsp vanilla extract

1/2 tsp kosher salt

Unbaked pie crust (fresh homemade or frozen)

Preheat oven to 425 degrees

Add all ingredients to a big bowl and mash with a potato masher or puree with an immersion blender

whisk out any lumps and pour into the unbaked pie crust

Bake for 15 minutes, then reduce heat to 375 and cook for 30-40 minutes or a toothpick comes out clean

Let sit for 15 minutes before serving. Can serve immediately or wrap tightly, can be kept at room temperature for up to 3 days. 

Garnish with ice cream or whipped cream

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Quick and easy banana bread

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I always have the best intentions. A to-do list a mile long. Sometimes I accomplish all I mentally set out to do. Nope, not this weekend. This weekend I watched Mad play soccer, did some shopping (kitchen stuff of course) and spent time with friends. So I guess you could say I accomplished a lot of fun stuff, even if the floors didn’t get mopped. But this bread, this banana bread is an easy Sunday night loaf to make, because who doesn’t like a piece of warm bread to slather some butter on while thinking of their week ahead? This recipe is great because you can whip it up and go off and do something else for the almost hour it bakes, with your house smelling great, and a snack for later. 

 

Easy banana bread

1 stick unsalted butter at room temp

1 cup granulated sugar

2 large eggs at room temp

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon or nutmeg (your choice)

1 tsp kosher salt

4 bananas mashed (ripe preferably, but I used a mixture and it still tastes great)

1/2 cup sour cream (full fat)

1/2 tsp vanilla

1/2 cup pecans  (optional)

Preheat oven to 350 degrees 

Grease and line a loaf pan with parchment paper

In a mixer fitted with a paddle attachment, cream butter and sugar until fluffy, 8-10 minutes on medium speed

Add eggs and vanilla until incorporated

In a medium bowl, whisk flour, baking soda cinnamon or nutmeg and salt. Add to butter mixture until just combined. Add bananas and sour cream (nuts if using)

Bake for 55 minutes (put loaf pan on a baking sheet for a more even cook) or until a toothpick comes out clean

Cool for 20 minutes on rack, remove and serve

Can be saved for a week wrapped tightly in plastic wrap (usually doesn’t last that long)