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!


 

Previous Recipe:

Althea Stevens: Jerk Oyster Mushrooms (Vegan)

← View Recipe

Next Recipe:

 Carmen De La Rosa: Carmen’s Ensalada de Papa (Potato Salad)

View Recipe →