A couple of weeks ago, I tried to make a sweet potato pie.
I should’ve known it was going to be a flop. I accidentally grabbed yams instead of sweet potatoes from the store. Yes, there is a difference 🙂
In any case, I was happy to recently come across a new zine called “Cooking With Mama, A Soul-Food Zine” by Patricia Jones.
“A legacy in a ladle:
I was born in California, my mother was born in Kentucky, and her mother was born in Alabama. These recipes traveled with these women and they continue to nourish our family as I pass them on to my daughters. The most important ingredient of each of these meals is without a doubt Love. Cook these meals with the people you love in mind, including yourself. The flavor begins there. Bare in mind, these recipes are very traditional. There are not many quick shortcuts in here. You can’t be scared. No dippin your toes in, you got to put your foot in it.” -Mrs. Jones https://www.etsy.com/shop/PaperMulatta
The “Cooking With Mama…“ zine brings together my love of eating/recipes (y’all know I’m a foodie 🙂 and zines. This zine is definitely one of my favorite things this season. It would make a great gift for the foodie/DIYer in your life!!
I will be going on winter break starting today and will return early January. It’s been hard these last few weeks for folks across the country. This is a time to connect with loved ones, regroup and keep pushing ahead in 2015.
*Here is the recipe I tried to make. Maybe y’all will have better luck than me.
No-Fail Sweet Potato Pie (I failed..haha 😉
3 sweet potatoes
1/2 cup evaporated milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Dash of salt
1 teaspoon vanilla extract
1 store-bought ready to bake 10-inch pie
Scrub the sweet potatoes but do not peel. Bring a large saucepan of water to a boil. Add the sweet potatoes and boil until tender when pierced with a fork, 30 to 40 minutes; the timing will depend on the size of the sweet potatoes. Drain well, let cool, and peel. Place the sweet potatoes in a bowl and mash with a potato masher until no lumps remain. Measure out 2 cups; reserve the remainder for another use.
Preheat oven to 350 degrees F.
In a large bowl, beat the eggs until blended. Add the 2 cups mashed sweet potatoes and beat well. Stir in the milk until well mixed, then gradually beat in the sugar, nutmeg, cinnamon, allspice, and salt. Add the vanilla and stir well. Taste and adjust with a little more spice, if you like.
Pour the sweet potato mixture into the pie crust. Bake until the center is firm and a knife inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool before serving.
Makes one 10-inch pie; serves 6 to 8.