Apple Sweet Potato Pie

Bumper admiring the roses by frances robson

Good fall afternoon and come on in.  It is an absolutely wonderful day down here in South Georgia for it is clear, sunny, and a little bit cool.  The sky is so blue and the few fluffy, white clouds are a perfect touch.  Love it!!

This will be a short posting for I have the shingles - not the kind you put on the roof - and am a lot uncomfortable.  I am about to go to bed and take a long nap and see if the itching will stop for awhile.  This is not a fun ailment to have and I hope I never have it again. 

I made some pies yesterday and they turned out so well I want to share the recipe.  I used the crockpot sweet potato apple sauce I made last week but I have written it without in case you don't have any.  It is really good and I know you will enjoy it for my husband who is not crazy about sweet potatoes liked it.  The apples add a wonderful flavor. 

Let me know how you liked it and if you added any ingredients so I can try your way.  I like to add ingredients and I bet you do too.

Apple Sweet Potato Pie Ingredients 1 large sweet potato – 1 cup 2 medium apples – 1 cup 1/2 cup butter, softened 1 cup brown sugar 1/2 cup milk 3 eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 tsp. apple pie spice mix 1 teaspoon vanilla extract 1 (9 inch) unbaked pie crust Directions: 1 Peel and slice sweet potato and apples and cook until tender. You will need 2 cups of potatoes and apples. Start the sweet potato while peeling and slicing the apples. They need a little longer cooking time. 2. Drain the sweet potato and apples and mash together in a bowl with potato masher or fork. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, apple pie spice mix and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. 3 Bake at 350 degrees F (175 degrees C) 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. If you have more than 2 cups, refrigerate the remainder and use as a spread on toast. It also freezes well Ya'll come back to see me Nuff said, The Georgia Peach