Things to be thankful for.

On the menu: Sweet Potato Tart

Shall we keep riding the truth train for another post? Let’s shall. Lest you think my existence has been consumed with the hellhole that is graduate school, I’d like to show you how wonderful my life is beyond that. I have so, so much to be thankful for.

My family. Being the big sister has always been the core of my identity, and being away from my siblings hurts this holiday. They are an extraordinary bunch, and I am so thankful for them. They motivate and inspire me every day.

My momma. What a woman. She is my hero. I am thankful for how hard she has worked to get me where I am today, and I’m thankful for all the fun times we’ve had along the way.

My grandparents. I admire them for so many reasons, and I am thankful to have them in my life.

This guy. I am so thankful to have found a love like this.

Best friends. These ladies are way too far away, but I think of them every day. Dance parties aren’t the same without them, but we get by with phone calls, emails, and Facebook. Mad love to you girls. I am so thankful for you.

Today it’s just me and the cat. We’re having turkey, stuffing, Brussels sprouts, and a sweet potato tart. I’m thankful for that wacky cat.

I’m also thankful for you. Have a wonderful Thanksgiving!

Thanksgiving menu for one (and a cat):
Fried Turkey Leg with Quick Cranberry Salsa by Sunny Anderson for Martha Stewart’s Thankgiving Hotline-download Martha’s Thanksgiving Hotline Cookbook here
A riff on stuffing from Simply Recipes
A slightly tweaked version of Brussels sprouts hash from Le Man and Wife
and for dessert…

Sweet Potato Tart

adapted from Chef June at food52


  • Half a recipe for Basic Pie Crust
  • 2 large sweet potatoes
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 egg
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground mace
  • 1/2 teaspoon ground cinnamon
  • a pinch of fine sea salt


  1. Preheat the oven to 350°F. Roll out the pie dough into an 11 inch round and place in a 9 inch tart pan. Let crust rest in the refrigerator while you prepare the filling.
  2. To prepare the filling, cut the sweet potatoes into medium-sized chunks, add to a large saucepan, and cover with water. Bring to a boil and cook for 25-30 minutes, until the sweet potatoes are tender. Let cool slightly, then peel cooked sweet potato pieces and mash them in a large bowl.
  3. Add butter and honey and mix until combined. Add egg and stir well. Add the milk and note the consistency of the sweet potato puree. It should be thin enough to pour, but it should not be runny. Mine was similar to really loose mashed potatoes. Add vanilla, spices, and salt.
  4. Pour into prepared tart pan* and bake for 40-45 minutes until crust browns and filling sets. Let cool and serve.

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3 Responses to Things to be thankful for.

  1. Are all of those kids in the top picture your siblings?? That is so fun!

    Looks like you had a great Thanksgiving for one, hope your brussels turned out well! Thanks for linking to us, you are too sweet! :)

    Happy Thanksgiving!

    • Brianne says:

      Those are indeed all of my siblings, and they are a ton of fun! My dinner was great–those Brussels sprouts were super tasty. I hope you had a great Thanksgiving!

  2. emma schultz says:

    I enjoyed reading this on Thanksgiving, but was busy cookin’ up my cranberry sauce and decided to return later. Good thing, because now I see that all those chilluns is yo’ siblings. Wow! Wow wow wow.

    Cute taco, beautiful kitty, nice t-strap shoes, lovely sweet potato pie (I made one once when I was young, I remember loving it). Mostly though I’m thinking that your grandfather looks like the current president of SAF.

    And hey, nice with the professional photo shoot thang;)

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