As falling leaves melt into a slippery wintery mix, our thoughts turn to times at home, eating delicious dishes from our masterful mother’s recipe repertoire. This is the time of year when an endless supply of meticulous meats, perfect pies and succulent sides march out of her oven and onto her countertop, quivering under the weight of wonderful dishes. “I start prepping for this time of year in August,” explains Gloria Bresnitz, “I start with making jams and preserves for fresh flavors throughout the year.”
A much fought over family favorite is her Sweet Potato Pie, a sweet & savory mix of buttery pie crust, sweet yams and holiday seasonings. “The trick is fresh pumpkins or yams,” claims Gloria, “it’s where the depth of flavor comes from.” To help mom make enough pies for all of us to get our own, we sent her our new Snacky Tunes compilation to boogie down to while she gets her bake on. We’ve always said that when food and music come together, it’s a family affair.
Gloria’s Sweet Potato Pie Recipe
Ingredients for Two Pies
2 Pillsbury pie crusts (in dairy case at super market)
4 very large yams (orange color)
1 stick of sweet, unsalted butter, soft at room temperature
4 large eggs, beaten
1 cup packed, brown sugar (any kind)
1 ¼ cups whole milk or half and half (don’t use skim or 2%)
2 teaspoons vanilla extract
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
Prebake pie crusts in two 9 or 10 inch pie pans for about 9 minutes (cover shells with aluminum foil and cover with pennies to avoid bubbling). Remove from oven and set aside.
Bake yams in microwave or oven until soft. Peel skins and place potatoes in food processor.
Add all ingredients, except for milk, then process.
Pour milk as ingredients are processed.
Process until very smooth.
Divide ingredients into 2 pie crusts and sprinkle top with cinnamon.
Bake at 350 for 25-30 minutes or until slightly brown on top and small cracks appear.
- Pies can be made and frozen ahead of time. Wrap in heavy duty foil and saran wrap to prevent freeze burn.