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As a kid, I loved autumn. It heralded winter—my favorite season. Its changing scenery and cooling rain have always been a welcome change. It also meant great food. My dad would smoke a turkey, all day and all night long—a flavor I miss terribly. Mom would make pies with oatmeal crust—much better than pastry crust, in my humble opinion. The oatmeal crust is always delicious, adding texture and flavor to otherwise uninspired pies. Plus, it’s easy—no rolling pins or finicky preparations.
Oatmeal crust is great with apple pie, pumpkin pie, shoofly pie, and sweet potato pie—all the fall favorites. This year, though, I’m going to share a quick and easy recipe for an extra-large sweet potato pie—perfect for big family gatherings.
Preheat the oven to 350⁰F. Combine everything except the nuts in a medium bowl. Use your hands to knead the dough until it forms a ball. Mix in the nuts. Press the dough into the bottom of an ungreased 13” x 9” x 2” pan. It doesn’t have to be pretty, but make it even. Bake 5 to 10 minutes.
Sweet Potato Pie Filling
Boil the sweet potatoes whole until they are soft enough to mash. Drain and dunk them in ice water. Peel the skins off.
In a large bowl, mash the sweet potatoes with a fork. Add the butter and use a mixer to blend until creamy. Blend in the sugar, milk, eggs, nutmeg, cinnamon, allspice and vanilla. Beat on medium speed until mixture is smooth. It will be liquid, but don’t worry! It’ll firm up with baking. Pour the filling into the crust.
Bake at 350⁰F for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
This delicious, no-fuss pie is a favorite for big gatherings. Try it this fall for a treat that requires very little prep time and effort, but tastes rich and sophisticated.