This is a simple and quick way to enjoy a Thanksgiving classic! Canned yams or sweet potatoes may be used. Bruce’s Brand of canned yams is easy to find this time of year at your local grocery store. It is a crowd pleaser and easy to make.
- 1 (29 ounce) can sweet potatoes or yams
- 1/4 cup butter, cut into pieces
- 1/2 cup brown sugar
- 1 1/2 cups miniature marshmallows
- Pinch of cinnamon
- Pinch of salt
- Preheat oven to 400 degrees.
- Place sweet potatoes/yams in a medium baking dish. Place butter pieces evenly over the top of sweet potatoes/yams. Sprinkle with brown sugar, cinnamon and salt.
- Layer with miniature marshmallows.
- Bake in the preheated oven 30 minutes and marshmallows have melted.
Wishing you a wonderful Thanksgiving from my table to yours!
Today’s recipe is from our dear friend, Lynn, in South Jersey…Lynn writes:
At Thanksgiving, more than any other time of year, I’m reminded of my Grandmother (“Gram”) who passed away from a neurological condition in 2010. Growing up in South Jersey, I only got to see Gram twice a year: once when she and my grandfather came to visit us in NJ, and then again when we visited them for Thanksgiving. I always remember spending time with just her in the kitchen, making pumpkin pies to enjoy after our Thanksgiving meal. It was “our thing,” and we always loved watching our family fight over who got the biggest slice of pie. This time spent with my Gram is something that I will always treasure, and to this day, I honor this memory by making pumpkin pies for any winter family holiday, using the following recipe which she handed down to me.
– Lynn, in South Jersey
Gram West’s Pumpkin Pie
(Makes 2 pies.10 minutes to prepare, 70 minutes to cook.)
- 2 unbaked pie crusts (I use Pillsbury Pie Crusts)
- 4 eggs, beaten
- 1 can (29oz) pumpkin OR 3 3/4 cup freshly cooked and mashed pumpkin
- 2 cups firmly packed light brown sugar
- 2 tablespoons flour
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 12oz can evaporated milk
- 12oz regular milk
- Preheat oven to 425 degrees.
- Lay pie crusts in pie plates, and flute the edges if desired. Put each pie plate onto a small cookie sheet (this makes for easier insertion and retrieval from the oven when you bake them). Cover the edges of the crust with a pie crust shield. If you don’t have one, you can use aluminum foil. This will help keep the crust edges from burning.
- In a large bowl, combine the eggs and pumpkin.
- Blend in the brown sugar, flour, salt, and all of the spices. Mix well.
- Add the evaporated milk, then fill the can with regular milk and add that. Mix well (be careful, it splatters easily).
- Pour the pumpkin mixture into the pie crusts.
- Bake at 425 for 25 minutes.
- Reduce heat to 350 degrees and continue baking for 40-45 minutes, until a knife inserted near the center comes clean. (Depending on your oven, you may need to bake longer.)
- Cool the pies. Once cool, store in refrigerator.
*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff and friends either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.