Sooooong, song of the south. . . sweet potato pie and I shut my mouth!
I told the boys I live with that every pie needs a theme song. We listened to the song by Alabama while enjoying this entire pie. Twice.
Proud is me when the boys in my house eat a full Sweet Potato Pie in one sitting. Proud I am when the last piece gets gobbled up when I matter-of-factly relay that this pie is good for you.
The boys in my house are funny. They work hard, work out hard, eat like they will never eat again and are the healthiest boys I know. Ergo, when something sweet and deeeelicious is hanging at my house, it doesn’t necessarily get snapped up right away (least not by them…maybe just by me) the way a savory meat and veggie dish does. In fact, the boys in my house have extremely cautious and steadfast judgment when it comes to food. Jerks.
Yet upon finding out that this pie was gluten-free and sugar-free (it’s sweetened with honey), the boys consumed the whole thing before I could take pictures (I encouraged them to, mind you…I’m such a sweet potato pie temptress) all while giggling and bantering over the can of whipped cream. The next day, I made a second sweet potato pie because not only is this the best pie on the planet (I’m serious), but I did need some photographs for the ol’ blog site.
Indeed, momma’s proud when her sweet potato pie baby is given un-solicited compliments and puts the pumpkin pie to shame. To shame, I tell you! I may be biased because I’ve always found sweet potato pies to be far superior to pumpkin pie. Yams and sweet potatoes are naturally sweet, have a thick and creamy texture and more flavor than pumpkin. Couple this with a pie crust that is wheat-less, gluten-free, full of fiber and protein and you’ll be singing the Song of the South alllll day long!