The Pink Tea Cup's Sweet Potato Pie
"The Pink Tea Cup is a soul food restaurant that has been in Greenwich Village for more than five decades. I was sad to read recently that Greenwich Village is going to lose a little bit of its soul because the Pink Tea Cup has announced it is closing. Third-generation owner Lisa Ford said the eatery will close Jan. 3, 2010 because of a weak economy and rising costs. Ford began working at the restaurant after graduating from college 20 years ago. Her great-aunt, Florida native Mary Raye, opened The Pink Tea Cup in 1954. The restaurant, which seats 42 people, is painted pink inside and out, and is known for its fried chicken, smothered pork chops and catfish. Ford said business has been declining since the Sept. 11 attacks. One of their famous desserts is their Sweet Potato Pie. I had clipped the recipe for this delight some 25 years ago. I am now posting it here for posterity, since it won't be available to enjoy at the restaurant."
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 pie
ingredients
- 2 lbs yams, peeled and cut into chunks
- 1⁄2 cup butter
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 cup brown sugar
- 2 tablespoons white sugar
- 3 large eggs, separated
- 1⁄2 cup orange juice
- 1 tablespoon grated orange rind
- 1⁄2 cup evaporated milk
- 1 unbaked pie shell
- whipped cream
directions
- Peel and boil yams until mashable.
- Preheat oven to 450°F Add butter, spices, salt, and sugars to hot yams. Beat until light and smooth.
- Beat egg yolks until light and add to mixture. Stir in orange juice, rind, and milk.
- Beat egg whites until stiff and fold into egg yolk mixture. Pour mixture into unbaked pie shell.
- Bake at 450°F for 10 minutes, reduce heat to 350°F and bake for 30 minutes, or until pie puffs up and is firm in the middle.
- Cool on rack, and add whipped cream, if desired.
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Reviews
-
I originally saw this recipe in the New York Daily News and cut it out, figured let me try this. That was about 25 yrs ago and am still making it to this day. Best sweet potato pie there is. Try it, you won't be disappointed!!!!!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
