Sweet Potato Pie

 Sweet Potato Pie

Sweet Potato Pie, by Kathleen Lindsey, is a heartwarming tale of an 8-year old girl whose family is severely impacted by an extreme drought in the early 1900’s.  All but the sweet potato crop was ruined.  When the family is faced with losing their farm, mama has the idea to sell her famous sweet potato pies to raise enough funds to save their home.  It’s an inspiring tale of a desperate family coming together to solve a problem…and succeeding!

Join the Fun – Here’s How:

  1. Leave a comment below saying that you’re joining Kids Cook with Books this month and reading Sweet Potato Pie, by Kathleen Lindsey
  2. Get a copy of our featured books using the links above or from your local library.
  3. Read the book together…
  4. ….then bring the kids into the kitchen and cook our featured recipe together.
  5. I would LOVE for you to share your photos on Instagram using the hashtag: #KidsCookwithBooks and please tag me too (@whatscookingwithkids). Or, if you aren’t an Instagram junkie, I’d love for you to share them on Facebook.
  6. Tune in next month for Kids Cook with Books.

Featured Recipe for Sweet Potato Pie: Sweet Potato Hand Pies

Sweet Potato Hand Pies
Adapted from Emeril Lagasse

1 1/2 pounds sweet potatoes
1 egg yolk
1/4 cup maple syrup
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch salt
1 package refrigerated pie dough (not in a tin)
3 Tbs melted butter
Turbinado sugar to sprinkle on top


  1. Preheat the oven to 375 degrees.
  2. Prick the potatoes with a fork. Microwave them for 5 minutes, turning over half way through cooking. If they are not tender, increase cook time. If you do not have a microwave, bake them for an hour.  Set aside to cool.
  3. Remove the dough from the refrigerator and put on a floured surface.
  4. Roll it into a rectangle. Use a round 4-inch cutter and cut 12 rounds.
  5. Once the potatoes are cool enough to handle, remove the peels and put the flesh into a bowl.
  6. Add the egg yolk, syrup, spices and salt.
  7. Blend with a hand mixer or a potato masher until creamy.
  8. Place 1/4 cup filling onto each of the dough rounds.
  9. Fold 1/2 of the pastry over the top, and seal the edges with your fingers or the tines of a fork.
  10. Place the pies on a sil-pat or parchment paper on a baking sheet.
  11. Brush the tops with butter and sprinkle with turbinado sugar.
  12. Bake for 20-25 minutes until the crust is golden brown.

2017 Kids Cook with Books

2017 Picks for Kids Cook with Books

With the new year around the corner, I thought I’d share our list of Kids Cook with Books picks for 2017! They would make excellent gifts for the young chefs in your family.

  1. January: Dragons Love Tacos, by Adam Rubin and Daniel Salmieri
  2. February: Everybody Cooks Rice, by Norah Dooley
  3. March: Strega Nona, by Tomie dePaola
  4. April: Cloudy with a Chance of Meatballs, by Judi Barrett
  5. May: The Beeman, by Laurie Krebs
  6. June: Mei-Mei’s Lucky Birthday Noodles, by Shan-Shan Chen and Heifi Goodman
  7. July: How to Make Cherry Pie and See the USA, by Marjorie Priceman
  8. August: Thunder Cake, by Patricia Polacco
  9. September: If You Give a Pig a Pancake, by Laura Numeroff
  10. October:The Berenstain Bears and Too Much Junk Food, by Stan and Jan Berenstain
  11. November: Stone Soup, by Marcia Brown
  12. December: Sweet Potato Pie, by Kathleen Lindsey

By shopping with the links I have provided here, I’ll earn a few pennies which will help to cover the administrative costs of running this site. Thank you!

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