18 x 24
[button link=”http://kathybakermackeyart.com/shop/christas-flowers-2/” size=”small” color=”silver”]Purchase ~ $225[/button]
I was asked by a dear friend to paint a picture for her guest bedroom. We discussed barns, landscapes, but decided on flowers. She emailed me pictures of the colors, brought me a material swatch. I cut roses from my garden and the above is the result. I hope it brings her much joy and a smile to her face.
A quick blog, as I head out to California. The visit is to help with family members who recently have experienced medical emergencies. It is overwhelming when one emergency happens but when two in a matter of weeks, in the same family, it is hard to understand. But, both are on the road to recovery and will have many blessings to be thankful this season.
My wish to you and yours, is a very happy and blessed Thanksgiving.
Blessings and hugs,
(this makes me “sing”)
Sweet Potato Pie
- 1 pound 3 ounces sweet potatoes, peeled and cubed
- 1 1/4 cups plain yogurt
- 3/4 cup packed, dark brown sugar
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 5 egg yolks
- 1 (9-inch) deep dish, frozen pie shell
- 1 cup chopped pecans, toasted
- 1 tablespoon maple syrup
- Special equipment: steamer basket
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
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