Sweet Potato Sour Cream Pie

Ingredients

1 prepared pie shell, blind baked at 350 F for 10-12 minutes (lined with foil and filled with dried beans)
1 pound sweet potatoes, scrubbed
1 cup sour cream
¾ cup brown sugar
3 large eggs
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Tiny pinch of ground cloves
Whipped cream for serving

Instructions

Preheat the oven to 375 degrees F. Wrap the sweet potatoes in foil and bake for 30 minutes to 1 hour, depending on the size of the potatoes. Check for doneness by squeezing them, they should be soft. Allow them to cool until they can be handled, then peel and discard the skins, place the potatoes in a large mixing bowl, and mash with a fork.
Reduce the oven temperature to 350 F.
Add the remaining ingredients to the the sweet potatoes and beat with a mixer until smooth and no lumps remain. Pour the mixture into the warm pie shell.
Position the oven rack to the bottom third of the oven. Bake the pie for 45-50 minutes or until the center is just set. Cover the edges of the pie with aluminum foil if the edges are getting too brown.
Let the pie cool completely before serving.
Slice and serve with whipped cream.

Cream of onion, bean and sweet potato soup with Rivels

This is based off a Menonite recipe I found in an old book.  It's quite good.

3 or 4 medium onions, coarsely chopped
4 medium sweet potatoes, peeled and coarsely chopped
3 c. pinto beans, dry
2 c. ham, chicken or turkey
32 oz chicken or beef stock
2 c. water

Cream base:
3 tbsp butter
3 tbsp flour
1 c. sour cream
1 1/2 c. milk
1/2 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano

Rivels:
1 egg
flour
2 pinches salt
1/4 tsp paprika
1/4 tsp cayenne pepper

Start early in the day by pouring boiling water over the beans in a large bowl and let them soak for 4-5 hours. 
Make the rivels.  Put an egg into a stand mixer bowl and put the mixer on medium while gradually adding flour.  Add the seasonings, and add flour until the rivels are small dry lumps.  This mass of loose dough should be dry and you can easily crumble with your fingers.

After soak, prepare the onions and potatoes, add the stock and water to a large soup pot.  Add the beans and cook on med-high for 30 minutes.  Check the beans for tenderness.  Turn heat down and let to low and add the potatoes, onions and meat.

Meanwhile prepare the cream base.  Start with butter and flour in a saucepan and make a roux, adding the sour cream, seasonings and blending it smooth.  Gradually add the milk afterward.  Once it's thick and creamy, add it to the soup and blend it.  Add the rivels to the soup.  Add salt to taste.

Cook on low until the potatoes are tender. 

Sweet Potato Pie

1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9 -inch unbaked pie crust
3 egg whites





Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

Bret's Vegetable Bake

5 medium to large potatoes, cubed
2 carrots, chopped into 1/2 inch pieces
1 medium or half of a large sweet potato, cubed
1 zucchini , chopped into 1/2 inch cubes
1 can of diced tomatoes
1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
olive oil
lemon juice

Preheat oven to 375 degrees
Pour enough oil into an oblong 9x12 pan to cover the bottom.  Put all ingredients into the pan and stir until blended.
Bake for 1 hour.  Serve with sour cream.