 It's got so much sugar and butter in it, who couldn't like it? Right. Granny B was a color valid woman. Worked hard. Sweet potato pie. I am going to start out with some potatoes that we had supper the other night and I baked some potatoes. And we had some leftover. Well, I didn't want to get rid of them, so I decided I'd make a potato pie out of them and I just put them in the refrigerator and they're going to stay in the refrigerator for several days before you have to use them. So you don't have to be in a hurry to make your pie. I've got a refrigerated pie crust sitting out on the table and by the time we get this pie mixed up, it'll be ready and soft enough to go into a pan. I've got my oven on preheat so you'll hear it beep in a minute when it gets ready. I've got a stick of melted butter right here, so we're going to set that to the side. Now we're going to get out the sweet potatoes that I saved and we're going to mash up the potato part and take the peeling off the outside and these have been in the refrigerator and they've got a couple of dark spots on them. I'm just going to pick it off. I have to cook that. I mean, you don't have to put that part in your pie if you think it's going to make your pie ugly. All right, that looks good and then, of course, I did scrub these before I baked them and then we're just going to take the inside out of this one. Now, the recipe cost for two cups. I just used what I've got. Now, Granny always just mashed her potatoes with a fork. Mama typically put them in the mixer and whipped them, but for Granny's pie, I usually just mash them up with a fork because that's how Granny did it. So we're just going to take a fork and mash it up on the plate. See, it's a really pretty sweet potato. I got these at Wendixie and they were nice and red on the outside. The redder they are, the darker and the sweeter they are on the inside, so that's plenty of sweet potato for a pie. You can tell it was a pretty big one. So we're going to use all of it. Looks good, don't we? So we're going to get us a batter bowl to mix it up in. I'm going to start with the sweet potatoes. We're going to be using one and a half cups of sugar. Now, if you're a diabetic, I'll go ahead and tell you. Or if you're on a diet, you're going to want to make my pie not Granny's because Granny's has a lot more butter and sugar in hers than mine does. This is one and one half cups of sugar, which is a lot of sugar. A lot. But I didn't change the recipe because this is how she made it, y'all. And yes, the fork is loud, but it does the trick. Now we're going to put in three eggs. It takes a minute to make a pie. By the time your oven is preheated, it takes a minute to make pie. By the time your oven's preheated, you've got it mixed up. That's why I've got over 40 pie recipes on YouTube. I love pies. Very easy. All right. So we're going to mix this egg in a stick of butter. Melting. Yummy. I've already milked. Now, Granny always used to pet milk. I buy whatever's on sale. I'm not picky. I don't even get the store brand. But I happen to have a pet milk in there. It must have been on sale. So we're going to pour up. I always use a old fashioned can opener to open up my milk. It's nice to have it. It's also got a bottle opener on it. And remember, anything you see in here that you like, you can find on our website and purchase through Amazon Store. So we're going to use a half cup of this evaporated milk or it in there. And the only thing left to put in there is vanilla flavoring. So this is actually vanilla extract. So I'm going to put in a teaspoon and we're just going to mix it up. Now, at this point, I think I'm going to, well, I'll just use the fork. You can use a whisk if you want to. Or you can use a fork. But you got to beat that butter up in there good. We still haven't heard the oven beat like it's ready. So we're going to have just enough time to get the crust in the pie plate. That's ready to pour. Here's our crust. We're going to roll it out right quick. I love refrigerated pie crusts. They taste so much better than frozen. And of course, if you feel froggy, make your own pie crust. I happen to like these so much, I never make my pie crust. Of course, I have before and of course, I have a recipe for it. But why do I go to the trouble when these taste so good? So we're going to leave this in a pie plate. I just try to get it standard good before I start trying to do the edging. And then I just use a pinch method. The great thing about pie plates, many people buy the fancy pie plates that are all ornamental looking. But the problem with those is they have sides that come straight up and they don't have a lip on the side of them. And lots of times if you don't take your pie crust, even if you make a homemade one and put it on an edge like this. And so that it has a, you know, something to hang on to. It wants to fall down in the pie plate during the baking time. So if you're having that problem, more than likely you're using one of those fancier pie plates and it is kind of a problem sometimes. Also, if you're making your own pie crust, make sure that you put it in your refrigerator for at least 30 minutes before you roll it out and put it in your pie plate. And that also helps keep it from drawing up. So I like to just pinch mine. I think it's pretty, it's easy. These refrigerator crusts are just the bomb to me. They're very light and flaky and delicious. I actually have a taste test on YouTube where I taste tested several different brands of frozen, several different brands of refrigerated to figure out which one would taste the best for my Thanksgiving table. If you're interested in taking a look at those and looking at the texture of them, you can always search it on YouTube. CBC pie crust. And it should just pull up. OK, we're going to fill this thing. Let me get Mia. Filled it up perfectly. If you're doing this at home, you're going to use a pie crust that's frozen. Make sure you get the dish or we're going to put this in the oven and bake it at 350 degrees till it's nice and gold brown at least 45 minutes and make sure it's set. When I say set, you see how this looks right now in the middle and how it looks raw. If you go to the oven to get your pie out and there's about that much around the edge that looks like a different texture than the middle, it's not completely set yet. Wait for the middle looks like the sides. It needs to look like it's cooked and puffy and not wet looking. Timer went off, but you can see that the pie is done around the edges, but it's not done in the middle and it's getting really brown. So I am going to put. So I'm going to put a pie shield around it to keep it from getting any browner and we're going to continue to cook it until that middle part fluffs up just like the edges. This is my greenies sweet potato pie. Getting it out of the oven now 70 minutes to get done. And it really be finished and done to where you can see the cracks and the fact that it's puffed even in the middle and not sunken. You can look at it up close. It's got a lot of sugar and butter in it. And you can tell by looking at it because I cooked it for like 75 minutes. Seventy or 75 minutes or something like that. Granny's pie is hard to beat. It's got so much sugar and butter in it. Who couldn't like it? Right. That's good. Thank you, Granny B. Granny B was a colored belly woman. Worked hard. Thanks for watching Colored Belly Cooks, where we cook like Granny B. Bye, y'all love you.