The Creative Cook's Weekly Recipe: Angie-Granny’s Sweetie Pie
 
The Creative Cook's Weekly Recipe: Angie-Granny’s Sweetie Pie
 

With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.

This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray's "Hey Can You Cook All Stars", on Food Network's "Chopped" and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world.

Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children!

Angie-Granny's Sweetie Pie

It’s here: November!! I get so excited because it is literally a month of food prep! Even the person who “doesn’t like to cook” feels the desire to well, COOK! The month where we all stop to give thanks for family, friends, and FOOD! 

This “sweetie pie” has been in my family for years…I just made it my own, by roasting the yams instead of boiling them. Shh…don’t tell my dad, but mine is kind of better!

What you need:

  • 2 large yams or sweet potatoes
  • ¾ cup of brown sugar
  • 1 stick of unsalted butter (at room temperature)
  • 1 teaspoon of vanilla
  • 3 large eggs (at room temperature)
  • 1 tablespoon of corn starch
  • ¼ cup of half and half or heavy cream
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 pre-made pie shells or 60 miniature phyllo cups

What you do:

  • I like to wash and roast my yams (skin on) in the oven at 400 degrees until the yams are fork tender.
  • Carefully remove from the oven and scoop out the insides from both yams.
  • Mash by hand or add to a blender until smooth and creamy.
  • Incorporate sugar and all other ingredients.
  • Pour into pre-made pie shell or I fill miniature phyllo pastry cups with the yummy yam mixture.
  • *Bake pastry cups at 350 degrees for about 15 minutes.
  • Large Pies take about 40 minutes to bake.

*Take it from Angie Tip: Cover the pies with a loose piece of tin foil so the “crust” won’t get done before the yummy yams in the middle. Remove the foil for the last few minutes to brown the sides of the crust! Enjoy!