Before diagnosis, we were big nut lovers at our house and this Sweet Potato Pie (I can’t stand plain old canned yams with brown sugar and marshmallows on top) was a Thanksgiving staple.  So of course, on the first Thanksgiving after our son was diagnosed, finding a safe way to make this beloved family recipe became top priority.

This is also a sentimental recipe for me because it is the very food (the unsafe version, of course) my son had a bite of when he experienced anaphylaxis on Thanksgiving and was officially diagnosed with severe food allergies.  He had experienced anaphylaxis once before but I was naive and because it hadn’t resulted in anaphylactic shock, did not realize just how serious it could have been.  As per the pediatrician’s reccomendation,  I made notes of the foods he had eaten that day so we’d be prepared to see an allergist if he had a similar experience at a later date.

Because I wasn’t aware of the most common allergens or cross contact at the time, I had completely overlooked the nuts from that day and didn’t even think twice when I fed him a pecan-topped bite of Sweet Potato Pie on Thanksgiving.  I thank God every day that my son is alive and well, and especially on Thanksgiving, I’m thankful that a safe version of this delicious recipe is possible.

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