Fran’s

Sweet Potato Pie

Many of those at Fireman probably know Fran, for she wears a great number of hats—one might find her everywhere from the restaurant to the gym, and often with homemade baked goods in hand. As a poet, she has a special writing sensibility, so she has chosen to tell her story in her own voice. 

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“Which favorite recipe should I choose? Potato latkes have been a tradition all my life, carried on from generation to generation. 

But—but—the start of the sweet potato pie tale makes it into first place. 

When my daughter in law began the tradition of Thanksgiving at her home, I decided to try my hand at a sweet potato pie.

It came out of the oven so beautiful, I was so proud of myself. When I brought it, my daughter-in-law thought no-one else would care for it.

Well, you know the end of the story. Everyone really enjoyed it! And now it has been my responsibility to bring one every year.” 

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A note: Fran’s recipe is, I believe, one from a recipe website, although I’m unsure as to which one. She has adapted it slightly to her own tastes, and steps for both the pie and the filling are included.

INGREDIENTS

Filling

1 (1 pound) sweet potato

1/2 lb butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla extract

1 (9-inch) unbaked pie crust

Piecrust

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup butter-flavored vegetable shortening, chilled

1/3 cup iced water

A scan of Fran’s recipe, stains and all.

let’s bake!

For The Filling

  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Basic Piecrust

  1. Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits

  2. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.

    Makes one nine-inch piecrust.