In week three of preparation for the upcoming Thanksgiving feast, my bestie shared a recipe for a sweet potato pie she swears by.

I made some edits to make it my Texas Sweet potato pie.

Simplicity in sweetness

I forgot how sturdy sweet potatoes are, so the cooking and mashing of the spud took a little longer than I would have liked. But, it gave me time to pull in all the other ingredients and prep the pie crust.

The crust was a little more flaky than I typically like, but it wasn’t so bad I needed to start over.

Upon spreading the crust into the pie pan, I pulled some of the excess dough from the edge and covered the mishaps.

When I mixed together the butter, sweet potatoes, sugar and evaporated milk, the concoction smelled a bit like dirt. Concern started setting in.

Then, I added the vanilla and cinnamon (which I’ve coined cinna-yum!) and all my apprehensions melted away (like the butter)!

Using my handy-dandy hand mixer, the creation smoothed out and made a creamy orange blend, which easily poured into its awaiting cradle.

The simplicity of this recipe is perfect for a novice or someone multi-tasking. It took very little effort to combine everything, and while it was baking, I was able to focus on a banana-raisin loaf and 20 breakfast tacos for my co-workers.

After photographs, it was time to dive in. I am not ashamed to say this slice took me less than two minutes to devour. The smooth texture melted in my mouth immediately. I was able to pick up the subtleties of butter and a hint of vanilla in the overwhelming sweetness of the potatoes.

I think this delicacy just might end up on the Thanksgiving table. Two dynamic recipes down… one more to go!