(The recipe is at the bottom of this post. Bear with me.)
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
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.