Wednesday, January 26, 2011

Albert G's Sweet Potato Pie

I love Sweet Potato Pie.  I didn't know it until I married my husband.  I was prepared to make Pumpkin Pie for our first Thanksgiving, when he announced that he would prefer Sweet Potato Pie.  I had heard of this type of pie, but I had never tasted it and had no idea how to make it.  Fortunately for me, about that same time, The Tulsa World printed the recipe for Albert G's Sweet Potato Pie.  Albert G's is a local Southern-style barbecue joint.  Everything they serve is delicious, but heads above the rest is this pie. 

(The recipe is at the bottom of this post.  Bear with me.)
I'm not sure why I failed to take any photos of the ingredients or the preparatory stages of this recipe, but I didn't.  I baked these in Frankoma pottery pie pans.  I think Frankoma pottery is fantastic!  I own the Oklahoma Centennial collection (pie pan, rectangular pie pan, square baking pan, and large round bowl), two of the Oklahoma-shaped baking pans (one in each size), a cornbread pan, a super-large round bowl, and a few other pieces.  The Centennial collection has the most wonderful graphics baked into the pottery.  Another time I will post photos of the set.  They are gorgeous! 

I bought almost all of my pieces at the Frankoma Factory Store in Sapulpa, Oklahoma, which isn't far from my home in Broken Arrow.  I bought a lot of them in the Seconds section and a few of them off of the "Ugly" rack, which was where they put the items that were still suitable for use, but had cracks, glazing inconsistencies, etc.  The items on the "Ugly" rack were only $1 each, so even if I only got one or two uses out of them, they were still a bargain!

I used the Williams-Sonoma Piecrust Cutters to cut leaves for decorations.  I cut lots of them and lightly sprinkled the extras with cinnamon and sugar and baked them on a Silpat sheet.  I used the extras for dog treats.  My dogs loved them! 

This pie went to my neighbor's mother.  She is a very sweet, elderly lady, who couldn't bake for herself this year for a variety of reasons.  My neighbor is also very sweet, so it was nice to do something for them.
I kept this pie for us, as I stuck a knife in it to check for doneness. 

The pies set for several hours until they were thoroughly cooled.
This is Leiua after she consumed a LOT of the piecrust leaves. 

Albert G's Sweet Potato Pie

2 cups cooked, mashed sweet potatoes (freshly cooked and still warm, although I have warmed and mashed canned sweet potatoes in a pinch)
1/2 cup butter, softened
2 eggs
1 cup brown sugar, packed
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla 
1 small can (5 ounces) evaporated milk (NOT sweetened condensed milk)

9-inch pie crust shell, unbaked (The recipe calls for one pie crust, but I have always had enough for two pies.)

In a mixing bowl, blend softened butter with warm sweet potatoes until smooth.  (Use a low to medium speed, so that you don't splatter the batter.)  Add remaining filling ingredients and beat in mixer at low speed until mixture is smooth.  Pour into pie shell and bake in preheated 375-degree oven for 50 minutes or until a knife inserted in the center comes out clean.  (NOTE:  If you are using a Frankoma pie pan or similar pottery, it is important to start with a COLD oven, not a preheated one.  You will have to adjust the baking time to account for this.)  Be sure to check the edges of the crust after about 30 minutes, as you may have to use a piecrust shiel or aluminum foil to prevent over-browning.

Here is another Sweet Potato Pie I made in 2007 using this same recipe.  I used Williams-Sonoma Piecrust Cutters to decorate this pie, too, but from the set put out that year.  I layered the shapes around the edge of the pie to create the rim.

1 comment:

Cindy Dy said...

Thank you for sharing your delicious recipe.