INGREDIENTS: Filling: 1 lb. sweet potatoes, cooked, peeled (preferably baked), and quartered 1/4 cup butter 1 14 oz. can sweetened condensed milk 3 eggs, beaten 1 teaspoon vanilla     1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 9″ pie shell, unbaked Pecan Topping: 1 egg, beaten     3 tablespoons dark corn syrup...Read More

INGREDIENTS: 3 large eggs 1 cup dark Karo syrup 1 cup sugar 2 tablespoons butter, melted 1 teaspoon vanilla 1 1/2 cups pecan halves Pastry crust in a 9-inch pie plate, chilled METHOD: Preheat oven to 350°F. In a large bowl, mix eggs, syrup, sugar, butter, and vanilla until well blended. Stir in pecans. Pour...Read More

One of our former plant vendors, Sarah Machado from Upstarts Organic Seedlings, is also a very fine baker and cook. Sarah shared her favorite pumpkin pie recipe. “This recipe is my twist on Libby’s famous pumpkin pie. The recipe makes two 9-inch pumpkin pies. If you have time, instead of using canned pumpkin, make your...Read More