Thanksgiving is a time to give thanks for all that we have in our lives. It’s a time of family. A time of reflection. A time of giving. And a time of stuffing! This year Matthew and I are spending Thanksgiving in Ann Arbor together. We're both pretty excited to go and watch the Detroit Lions play their annual Thanksgiving Day football game. I'm even more excited that I convinced Matthew to come and watch America's Thanksgiving Parade before the game. A tradition that started in 1924, the parade shares the title for the second oldest Thanksgiving parade in the United States along with the Macy's parade in NYC.
Each year I like to share with you a list of things that I have been thankful for over the past year. It seems as though the days run into months so quickly, and so often we forget to stop and have a little time for reflection. Keeping with tradition, here is a list (in no particular order) of five things that I am thankful for during 2015.
1. Having a Partner—being in a romantic relationship can teach you so much about the world and yourself.
2. Safety and Security—being able to wake up without immense fear frees us up to really live life.
3. Diversity—the world would be a boring place without diversity.
4. Challenges—without challenges in life, we wouldn’t be the people we are now.
5. Having a Home—whether you live in an apartment or a mansion, having a place to call home is something to be thankful for.
No Thanksgiving dinner would be complete without dessert. Sweet potato pie is one of my favorite holiday desserts. While many people prefer pumpkin pie, there is no contest in my opinion. I grew up with sweet potato pie for Thanksgiving and Christmas. I didn't even know that pumpkin pie existed (gasp) until I was much older! Homemade sweet potato pie is real Southern comfort food. Fresh sweet potatoes, cinnamon and nutmeg are the secrets to this delicious pie recipe.
Sweet Potato Pie
Makes approximately 8 servings
1 pound sweet potatoes
½ cup butter, softened
1 cup white sugar
½ cup milk
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Heather's Helpful Hints
It's best to boil the sweet potatoes right before you bake the pie. The texture will be much smoother when you mix the other filling ingredients right after boiling and peeling. If you store the potatoes in the fridge before mixing, the pie will have a grainier texture.
How are you spending your Thanksgiving Day?!