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Holiday Foods To Keep On Hand Part 1

Sweet Potato Pumpkin Pie, recipe below
If you have southern roots you more then likely had sweet potato pie as one of your many holiday desserts. I make my pie from sweet potatoes and a left over Halloween pumpkin. Its a great recession bluster that saves money and taste sensational. You make it almost the same way as a regular sweet potato pie but you use both baked sweet potatoes and baked pumpkin. I found that my pie came out better with a little extra freshly ground nutmeg added to the recipe. Pies are great to have around over the holidays.

Fred's Sweet Potato Pumpkin Pie Recipe 

Ingredients:
2 cups baked organic sweet potatoes and 2 cups baked pumpkin
2 large eggs or egg substitutes 
1 cup of the thickets best tasting vanilla soy milk
1-2 cups unprocessed sugar 
2 Tablespoons of lemon juice 
Dash of cinnamon
Extra couple of dashes of nutmeg 
Dash of vanilla extract 

Directions:
Mix the ingredients into a sweet potato/pumpkin purée add milk as needed to make a smooth but thick filling. Bake in a pie crust shell (remember add a little fiber to your crust recipe/http://simplyrecipes.com/recipes/perfect_pie_crust/) at 375 degrees on lowest rack for 50 minutes, until filling has set. Cool on rack for one hour. Then transfer to refrigerator and chill completely.

New Year’s Food Traditions Part 1

British Influences on American Christmas Traditions