Happy Thanksgiving to all and always recognize your blessings!

Since moving to New York in 2012, I have not been able to spend Thanksgiving with my family rather I make my own spread and FaceTime my family to review the results. However, this year I decided to take up a Thanksgiving dinner invitation and spared myself time by only baking two sweet potato pies, one to take to the dinner and one for myself and friends.

My mother makes the best sweet potato pie so I called her for her recipe. We aren't really the measuring type of cooks so she listed off the ingredients and I took it from there and added my own twist.

Above is the mixture of sweet potatoes, evaporated milk, light brown sugar, eggs, cinnamon, nutmeg, vanilla, and coconut milk. I used pre-made Pillsbury pie crust, filled them with the sweet potato filling and baked for 1 1/2 hours at 350 degrees.

Below is the final results, however, before serving I heated the pies for a browner crust. It was fire and the family LOVED it!