Orange Zesty Sweet potato pie Fall card

My favorite color is orange, so when Papertrey ink decided to realease Orange Zest, I was delighted. Of course the first card I made with it was this autum inspired leafy one.

The leaves aren't actually..well, leaves. At least not leaves like you think of when referring to fall; oak, maple, ash, birch, hickory. But, I think given the colors of ink I used, they work just fine!

The image and swirly stamps are from the Spiral Bouquet set. Sentiment is from the 2009 Autumn Tags set, and the surrounding border is from the new Vintage Labels set.

Here's a photo of the sweet potato pie that my BFF and I made last weekend. We actually made two pies and now she has one in her freezer! I thought the colors in the pie were a perfect match for the card above!

SWEET POTAOT PIE RECIPE

(courtesy of my mother in law, Beth)

1 1/2 c. cooked, mashed sweet potato

2/3 c. granulated sugar

1/2 c. evaporated milk (can use soy)

1/2 c. flaked coconut

6 T. melted butter

1/2 t. lemon extract (or 1 T. lemon juice & 1/2 T. lemon zest)

2 egg yolks (can use vegan versions)

1 9 inch pastry shell, unbaked

2 T. dark brown sugar

Blind bake the pie shell in a 375 degree oven for about 9 minutes--no browning should occur. When removed, sprinkle brown sugar over bottom of hot crust and set aside.

Meanwhile, in a large mixing bowl or stand mixer, combine rest of ingredients and pour into pie crust. Bake at 375 for 15 mintues, then lower the temp to 350 and continue to bake for another 30, or until knife inserted in center comes out clean.

I like to top mine with a butter, brown sugar, pecan, brandy drizzle and some whipped cream, but feel free to experiment to your liking!

Thanks for stopping by today. If you try the pie, let me know how you like it. Sweet Potato pie should NOT be a 'remake" of pumpkin, so no adding cinnamon and all those other spices, you hear me! *grin*