Jerk Oyster Mushrooms (Vegan)
Nantasha Williams, Council District 27:
Cambria Heights, Hollis, Jamaica, St. Albans, Queens Village, and Springfield Gardens
Each year, the delightful aroma of sweet potato pie fills our home, marking the continuation of a cherished tradition started by my great-grandma, Sarah. Her pies were legendary, drawing people from miles around town. Despite being taught the recipe, there's something magical about my mom's pies that I simply adore.
Ingredients
6-7 medium-sized sweet potatoes (or yams)
1 frozen pie crust
1 ½ cups of white sugar
1 cup of Light brown sugar
½ cup of dark brown sugar
5 large eggs
1 tablespoon of cornstarch
A pinch of salt (hardly any!)
2 sticks of butter (unsalted)
1 tablespoon of vanilla extract
1 teaspoon of lemon extract
½ teaspoon of orange extract
¼ cup of Carnation Milk (Nestle)
1 teaspoon of cinnamon
½ teaspoon of nutmeg
Directions
Pre-heat the oven to 375-400°F.
Bake the sweet potatoes at 425°F for about 30 minutes (thank me later… bake, not boil!).
Carefully test that the potatoes are soft with a safe heat apparatus.
Peel your potatoes and add to a mixing bowl with butter.
Mix the potatoes and butter with an electric mixer until well combined.
Add sugar, carnation milk, eggs, nutmeg, cinnamon, vanilla, lemon, and orange extracts; beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust.
Bake for about 25 minutes, then lower the temperature to 350°F for an additional 30 minutes.
Remove, cool, and enjoy!