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 diagnosis, I made finding a way to make a safe version of this recipe a top item on my priority list.
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.