Cornish Thanksgiving pie

(Sweet Potato, Butternut Squash pie)

The potato famine of the forties eventually had its toll on the Cornish
communities. Those who survived and managed to board the boats to the
promised lands lived to tell tales of sacrifice and horror. Many Cousin Jacks and
Janettes settled down in countries far far away, and created “Little Cornwall”,
wherever they called their home. America was one such port of call, and out of
newly settled Cornish kitchens developed recipes celebrating festivals of note.
This list of dishes included pies that had evolved from likkie and eel to sweet
potatoes, yams and hearty squashes. Here is one such recipe I picked up and
particularly liked during my rambles across the north east of American out backs.

Serves 2

Prep Time: 10 Minutes

Cook time: 1 Hour

Ingredients

 3 Sweet potatoes Boiled

 1 Butternut squash Boiled
 4 Whole eggs
 150g Cream Cheese
 1/4 teaspoon cinnamon
 1/4 teaspoon ground nutmeg
 1/4 teaspoon allspice
 1 unbaked 9-inch pie crust (Readily available from any good grocer’s shelf)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mash together the sweet potatoes and squash in a bowl. Fold the eggs, cream
cheese, cinnamon, nutmeg and allspice into the potato mixture. Spread the
mixture into the pie crust.
3. Bake the pie in the preheated oven for 30 minutes. Bake until a knife inserted into
the center of the pie comes out clean.
4. Serve the pie warm, with a freshly tossed salad of bitter leaves and a rich salad
dressing.