Grandma Daisy Mae’s Sweet Potato Pie by Cleophus Hethington
Grandma Daisy Mae’s Sweet Potato Pie by Cleophus Hethington
For pie filling:
4 sweet potatoes
4 oz. unsalted butter
3/4 cup brown sugar
2 eggs
4 Tbsp. dark rum
1 tsp. vanilla extract
4 Tbsp. Ębí spice blend
1/2 tsp. salt
3/4 cup evaporated milk
For the apricots:
1 qut. Dried Apricot
1 cups Brown Sugar
1 qt. Water
1 cup gin
Peel of 1 orange
For the Taleggio cream:
1 lb. Taleggio cheese (weighed with rind removed)
8 oz. milk
1 tsp. sodium citrate
For pie filling:
Preheat oven to 400°F. Place sweet potatoes on baking tray; place in oven and bake sweet potatoes until soft all the way to center, about 40 minutes.
Peel the potatoes in mixing bowl and mash until very smooth; cool to room temperature.
In a bowl, cream butter and sugar. Add eggs; mix well. Add evaporated milk, 4 mashed sweet potatoes, rum, vanilla, Ebí Spice Blend, and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
For the apricots:
Place all ingredients in sauce pot and cook until apricots are tender and liquid is syrup-like consistency. Cool to room temperature.
For the Taleggio cream:
Cut rind off cheese and cut cheese into small cubes. In a small pot bring your liquid to a gentle boil and add the sodium citrate; stir well to dissolve. Once dissolved add the cheese to your liquid and reduce the heat to medium. Stir continuously until the cheese sauce is melted. (Add more liquid for a thinner cheese sauce.)