One of my favorite things about fall is "cool weather" foods. This past weekend I made a five-quart dutch oven of homemade vegetable soup. My soup never tastes the same because I use different ingredients each time I make it (which means whatever I have on hand). My mother always added a can of tomato soup and a few drops of Worcestershire Sauce to her soup broth, so I like to add these two items also.
Sweet potato pies are another of my favorites. I can't wait to bake this recipe as soon as I pick up fresh potatoes.
Sweet Potato Pie
2 cups sweet potatoes, cooked and mashed
1 stick margarine
1 1/2 cup sugar
1 teas. each of: vanilla, nutmeg, and cinnamon
1 large can Pet evaporated milk
2 pie crust shells
Bake 1 hour at 325. Makes two pies
Optional: Add one cup coconut