Sweet potato pie is a rich delicacy than can be made inexpensively. The auburn tinted, tuber- based dessert is more than just soul food. It is a fresh alternative to pumpkin pies.
It is insensitive to be a guest at a Thanksgiving meal and show up with a dessert purchased at a bakery or a simple bottle of wine. Add fresh whipped cream to this dish and friends and family at this year’s holiday dinner may think you are gay.
One should NEVER use store bought, pre-made, frozen pastry shells when a fresh crust can be whipped up with just Crisco shortening, flour, salt and water. Making fresh pastry is not as difficult as it looks and if done properly, hand rolled crusts taste much better than gristle like shells sold in frozen food sections.
Directions for making pastry are still printed on cans of Crisco shortening. Follow them:
Measure out the flour first
Add the salt
Stir with a fork
Add the shortening
Break it down with a fork until the pieces are the size of peas
Add the water a little at a time, and stir after each drop
Don’t own a rolling pin? Use a bottle of wine.
Make a ball
Throw flour on the work surface
Push the ball flat with hands
Sprinkle flour on the top of the hand- flattened pastry
Flip it over
Roll it out
Place in a pie pan and fill it with this filling:
2 cups of or approximately one huge, peeled Yam–cut into large chunks boiled for exactly 30 minutes and mashed like white potatoes sometimes are. (I use an electric hand mixer because I care.) The beaters of the mixer will gather the string like substance that sweet potatoes often have and make the pie like a cake.
½ stick of butter, not margarine
A small can of Carnation condensed milk (not evaporated).
A handful each of brown and white sugars
Enough molasses to masturbate comfortably with
Cinnamon, nutmeg, ground cloves and ground ginger– three heavy dashes each – – –
and my secret ingredient– Cardamom – just a little.
Pour it in the shell and bake at 350 for an hour.