Yes I know there’s just one day left in this month – thank you.  But this is important and can’t wait until next year – LOL!!!

Did you see the video that went viral – the one about Patti LaBelle’s sweet potato pie???  They could not keep them in stock at any Walmart in the U.S., which means that Ms. LaBelle will probably have a very Merry Christmas, I’m guessing.  She will be rolling in even more dough for gift buying.  Good for her!

The video got everyone wondering about this pie – and my husband and I wondered about it too.  We were bored one day in Kansas City and decided to go into a Walmart.  For fun, I looked on the display table to see if there might be one of these pies.  I didn’t expect to see one – but there was ONE.  Just one setting there!  It looked lonely – so we rescued it.  We took it back to our hotel room and ate it.

Did we look at the label?  NOOOO…  but I sort of wish we would have.  Let’s just say it was not a healthy version of sweet potato pie.  I rationalized – saying we will probably never do it again.  I knew it tasted sweet, but the amount of calories from fat is what really got my attention.  Yes – back on the bike I went!  But – it was close to Thanksgiving and we were really so bored.  It was a life experience, right?

In the weeks that followed, the pie became so popular that our local newspaper printed the recipe straight from her 1999 cookbook “LaBelle Cuisine.”  As I always do, I perused the recipe, looking for ways to make it more diabetic-friendly.  Patti LaBelle has diabetes, so I’m quite sure she not only understands, but would encourage it.

I made the pie for our Thanksgiving meal – and I’m very happy to report it was delicious!  I used this recipe, but tweaked it with Splenda Brown and a ready-made pie crust.

Click image to enlarge

 Using a ready-made pie shell helped cut down on some of the fat grams, and substituting Splenda Brown Sugar for regular made the filling more diabetic-friendly.  We live and learn as we go, don’t we?  The substitutions we make in cooking go a long way in helping us stay more healthy in the long run.

I’m very happy to have run across one of the “real” pies though – it was yummy.

Am I crazy for writing a poem about a sweet potato pie?  Um…  yeah, just a little.  Wink!  😉






We’re celebrating the humble sweet potato today!

As I took this photo, my husband walked into the dining room.  He asked, “What are you doing?” I said, “I’m taking a photo of these sweet potatoes in my bread basket”.  He shot me a look as if to say, “Well, ask a silly question…  “  Poor man.

Today we’re celebrating with the folks in Benton, Kentucky.  It’s TATER DAY!!!  The Tater Day festival is the way spring is ushered in to Benton, with a lot of trading, buying and selling of goods happens.  Anything from ‘coon hounds to guns is up for swap or sale.

Nobody looks crazy when they’re having fun.  – Amy Poehler

There is a carnival atmosphere on this day, with rides, games and contests including a sweet potato eating contest and a “biggest potato” contest.  There’s even a mule pull!

Everyone looks forward to the parade.  The route encompasses the whole town and includes Miss Tater, a Junior Miss Tater (age 5-12), horses, antique cars, clowns and the Marshall County High School marching band.

The festival has taken place since 1843, so it’s pretty much a way of life for those in Benton.  I think it’s a fun idea – to celebrate the humble sweet potato!  Spring is officially here in Kentucky – yay!!!  I read that they have a barbecue cook-off competition – well of course that got my attention!  I wondered about some of the past winners.  Here’s my favorite from that list:

Chicken Enchiladas

  •  1 c. your favorite BBQ sauce
  • 2 can red enchilada sauce
  • 0.75 tsp. cumin
  • 3 tsp. olive oil
  • 1 small yellow onion
  • 3 clove garlic
  • 3 large sweet potatoes **
  • 1 bag fresh baby spinach
  • 1 roasted chicken
  • 0.25 c. chopped cilantro
  • 3 c. corn tortilla chips
  • 2 c. shredded Mexican cheese blend


Roasted Sweet Taters **
  • 3 sweet potatoes
  • 3 tbsp. extra-virgin olive oil
  • 0.25 tsp. cayenne pepper
  • 1 tsp. salt
  • 0.50 tsp. freshly ground black pepper


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk BBQ sauce, enchilada sauce, and cumin together — set aside.
  3. In a large sauté pan over medium-high heat, heat olive oil then add the onions and cook until transparent (about 5 minutes). Add garlic and cook for 1 more minute. Remove from heat and add 1 1/2 cups of enchilada sauce, sweet potatoes, spinach, chicken, and 1/4 cup cilantro; fold together until chicken is coated with sauce.
  4. Place 1/4 cup of the remaining BBQ/enchilada sauce in the bottom of a 9- by 13-inch casserole dish. Top with 1/2 the chicken/sweet potato mixture. Sprinkle with 1 cup of crushed tortilla chips and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and finish with remaining tortilla chips, sauce, and cheese.
  5. Cover with foil and bake for 30 to 40 minutes, or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro.
  6. To make the sweet taters: Preheat oven to 375 degrees F.
  7. Lay the sweet potatoes out in a single layer on a sheet pan. Drizzle with the oil and sprinkle with cayenne, salt, and pepper. Toss to coat.
  8. Roast for 25 to 30 minutes or until tender.

 Have a great Tater Day!!!  🙂