 Now this should be the pie you make for Thanksgiving. This is it. This is the shining star, okay? And it's the best of both worlds because it's the sweet potato and the pecan pie in one. Hey, it's Timmy with Collard Valley Cups. Good to see you. We are making a sweet potato souffle pie. Sweet potato with pecans. All right. Out with the streusel top, I am actually making my sweet potato souffle recipe that's in my first cookbook, except that I'm having it. So I'm using a half cup of brown sugar packed, about a half cup of nuts, and we're going to chop this up with this chopper right quick. The first time somebody sent me this as a gift, and the first time I used it, I've never used one, and I had it on flat surface, and I was like, oh, you have to chop with that in a bowl. And it works really good in a bowl, and I didn't know. And so I get to use it today, because it's working great. Then we're going to add the butter, okay? So we're going to add, this is actually margarine, I guess about three tablespoons, three and a half tablespoons, something like that, close enough. And then we want to put just a little bit of flour in it. I'm going to say about two tablespoons, maybe, and we're just going to chop it all up. Actually, I'm going to, well, I don't know if my blending fork is clean, I used it to do the pie crusts. Let me get my blending fork. So you're just going to mix this up. Now a lot of people like marshmallows on their sweet potatoes, and some people like oatmeal, and I've tried it all different kinds of way, and some people like coconut, but this is just what I like. I don't like coconut, I don't like the oatmeal, I don't like the marshmallows, I like it this way. You make it how you like it, because you're going to like it the way your mama made it, or the way your grandmother made it. Keep pressing it in until you get a nice consistency strudel, strudel, whatever you call it, and that way you can sprinkle it on the top of the pie. So we have our potatoes, and this is going to be in a steamer pot, and I'm just going to put a little water in them, put a lid on them, steam them, but when I first opened them up they were just bright colored, and because we didn't hurry up and get them in here, they turned just a little bit brown. That's just three really small to medium sized sweet potatoes. So we're mixing up the sweet potatoes, one reason I do this is because I like it creamy and fluffy. Another reason I do it is because sometimes, before we get your potatoes, sometimes you get a real hairy potato. You know what I'm talking about, it's got a lot of fiber in it, so if you use a whisk and you mix it up really well first, and you turn it off and pick it up, pick it up, you can, if it's real hairy, then they're just stringing all over the end of the mixer, and I actually get them out. This one looks fine. It's fine for it to have a little fiber, but you just don't want it to be, you know, grotesque fibers, fibers, and you may surprise sometimes you get a potato that you just really need to help out a little bit. So we're going to start with our potatoes. It takes about a cup and a half to make a pot, okay, stick a margarine, it's a little bit more than a quarter stick, but that'll just make it take better, right, and then we're going to put in a half a cup of sugar, half a sugar, put in a half a cup, you know, good, I have a jumbo egg left, maybe I don't, it's pretty big, extra large, I'm going to put in an extra large egg, that's ready to mill, and we are all adding some whipping cream, so I'm going to use my supply recipe. It's nice and fluffy and creamy, it's in the sink, and we're going to get out it once a lot, right, come here baby. Now this is a pre-bake until it's brown like you would for a pudding pie, but just a little bit of pre-bake so that your crust gets nice and done on the bottom with one that I like to pre-bake every crust, okay, if you're going to store by it, don't worry about it, but sure, you roll it out thin, we're going to put this in here, be the pie you make for Thanksgiving, this is it, this is the shining star, okay, make sure you get enough potatoes in there, I could have used probably another half a cup of potatoes easy, and don't worry about measuring it, just perfect because it will fluff up because it has those eggs in there, or that big egg in there, now we're going to put on the streusel, I don't know my mama always made it, this is my mama's recipe, and boy does everybody love it, okay we're going to use every bit of it, and this is like I said, if you have my first cookbook, just use my sweet potato souffle recipe, and half it, and put half of the filling in the pie, half of the streusel on the top, and you will have a sweet potato pie, what we have, go ahead and show them how pretty it looks with my leaves on the top, but this is the perfect pie for Thanksgiving y'all, they made things in Publix, but you know, if you make it at home with my recipe it will be even better, but if you're in a pinch, use theirs, I'm going to put this in the oven, and it's the best of both worlds it's the sweet potato and the pecan pie in one, it pretty much really is, the top tastes like a pecan pie, so we're going to get this back in my little oven and we're going to cook it for about, it's probably going to take about 40 minutes or so, you're going to want the sweet potatoes to be fluffy, and be done all the way through, and they'll start fluffing up around the edge first, and you'll see the pie rise around the outside edge, and then once that middle part comes up and stands up and starts to fluff too, then you know your pie is ready, if you're afraid that your ring is going to get too brown, make you a ring with, we call it tinfoil, or get you one of these, their cheapest dirt, and lay it around the edges, once it gets to the goodness that, I mean, you know, as brown as you want it, then lay this on the top of the pie crust, okay, I'll show you how it works, Chris, go ahead and show them, you just come in here and you just lay it down on the top like that, once you feel like that your crust is as brown as you want it, alright, we're going to turn this pie on, I'm going to bake this at 350, and I'm going to put it on 40 minutes, I'll check it a little early and put the ring around it if I need to, I use, I make it just like I do my sweet taste of clay, so if I put it in a pie crust, we have made a homemade pie crust today, I have got one mayo sithriath and flour and butter, and I've got one that's made out of plain flour with butter flavored crisco, okay, I'm going to use this one, this one is a lot more dense, you can tell, and thicker, and this one's real light and airy, okay, this one is the one I'm going to use for our pie today, for this pie, and this is just a one and a half cup of flour with a half a cup of shortening, a tiny bit of salt, and five to eight tablespoons of ice cold water, okay, so there it is, and you just lightly flour your surface, and I'm just going to press down to start with, now I'm going to go ahead and roll it out as much as I can, just like, there's a stupid nap in here, I'm telling you, when you turn on a camera, it's amazing what comes around, so when you roll a pie crust, you're really supposed to roll, turn, roll, turn, roll, turn, and it's just, you know, monotonous, and I'm an impatient person, so it's kind of hard for me to keep wanting to turn, and turn, and turn, and but that's the key to getting it nice and round, okay, so just dust it with some flour lightly, roll, turn, roll, turn, roll, and the crust needs to be pretty big, it needs to be rolled out about an inch and a half past the edge of your pie plate, and I'll show you how to measure that once I think we're getting closer, now let me just show you, here's the pie plate, and we're not quite there because you want to be about an inch and a half past the outside of the pie plate, and you can wet it and piece it back together in places if you need to, if you got a couple of little stubborn places, okay, that one's going to work, now what I'm going to do is I'm going to sit this here, I'm actually going to trim it before I put it in the pan, quite big enough on this side, I have to trim it, but it just makes it easier once you get it in there if you do, I used the backside of that knife so it wouldn't cut up my table, okay, now I'm going to pick up this plate, and you can dust this a little bit if you want to, if you're afraid it's going to stick to it, but it shouldn't, and then we're just going to roll it up on this and just roll it out in the pie plate, now you're going to pick it up and make sure that it fits very tight down in the bottom, and then now we're going to do the edges, I just take my fingers and pinch to make a pretty, and you can kind of make it a diagonal shape, oh that's what you do, it's simple, and sometimes you got a little more crust than others, it's just according to how you aimed it in the plate, and you can kind of fold it over and make it and mold it because it's still soft, it's got plenty of shortening in it, so it should be pretty when you're done, a lot of people make videos in all the different kind of ways you can do your set edges and all that, but I just do it this way, I think if somebody's getting a homemade pie crust they should just be happy, I think it's pretty, it's always beautiful when it comes out of the oven, it's simple and easy to do, because all you need is just your fingers, and then I usually go over it one more time to make it more uniform, and now we're going to mix up sweet potato filling for this, now you don't have to pre-bake a pie crust, but I like to, so I'm actually going to place this one behind us in my little convection oven and let it start pre-baking just a little bit, I like to pre-bake on about 10 minutes, so we're going to put some holes in it, I'm going to put this rack in my convection oven, I'm going to get out something to prick some holes in it, you can use a fork of course, and you do this just so that it don't blow up and get all bubbly and mess up the pre-crust, it has to be preheated, it's a convection microwave, I am going to put it on convection, and I usually keep it on about 400 when I do this, now if you're baking them in a regular, but you could go 375, and we're going to go about 8 minutes, and I'm going to press the start button, now we're going to make our sweet potato filling for our pie, so I'm just going to, you know what, we could cut out a couple of leaves, let's do that right quick, we're going to take this and we're going to cut out a couple of leaves to go on the top of our pie, it only takes a second, so I'm just going to ball it up a little bit, smash it, roll it, you can tell it's going to be flaky, I want you all to see this, do you see that, how that separated, do you see that right there, and then look at how these layers are in there, see how they're, it's going to be a delicious crust, I can guarantee that, it looks flaky on the table, okay, so what I do, when I do this, roll it out thin, now you can get little cookie cutters and things like that, or you can just use a knife and make some leaves, trying to look at a, I like to be able to look at a leaf, but there's really not any in here to look at, so I'm just going to make one, this is going to be the big one for the top, and then I'll make a couple of little ones, okay let's make a couple of little leaves, we'll do three, don't fret over stuff, if you don't have a, just you know, it'll look like a leaf, leaves are all different sizes and shapes, so we'll put these on the top of the pie, well you know what, we don't have streusel on the top, but we'll still put them on there, you could put hearts, you could put, I mean whatever you know, whatever the occasion is, there's the little leaves, and here's a nice larger leaf for the middle, alright, so we got a little extra dough, it's not money though, thanks for watching Colored Valley Cooks, where we cook Black Momma D.