0:04
I'm most always happy, but today, I'm extra happy,
0:08
and I'm gonna go down memory lane for a few minutes.
0:15
This great big handsome man walked into the restaurant.
0:20
It's when we were in the small restaurant,
0:23
and I sat down and just chatted with him
0:27
'cause he was seems like towards the end
0:30
of the rush for lunch,
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and I got to talking to him,
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and I asked him his name,
0:41
and he told me his name,
0:46
and it turned out that he was a football player.
0:53
but he turned out to be a football player,
0:55
and I asked him what his favorite pie was
1:01
I was writin' the "Just Desserts" book, right?
1:03
I can tell you exactly who he is.
1:06
Okay, I found the recipe.
1:08
It's Sean Jones's Sweet Potato Pie,
1:13
and like I said, he was a football player,
1:15
but for the life of me,
1:16
I can't remember what team he said he played for,
1:19
but when I told the guys, they said,
1:21
"Oh yeah, mama, we know who he is."
1:24
So I told him, I said, "I tell you what, Sean.
1:27
I'm writing a just desserts book, and you know what?
1:32
I'm gonna formulate you a sweet potato pie,
1:37
and I'm gonna dedicate that recipe to you."
1:40
So it has gone on the website
1:44
as "Old Fashioned Southern Sweet Potato Pie,"
1:48
but this is the one that I formulated for Sean,
1:52
and it's real simple, real, real simple,
1:56
and what I did different with this one
1:59
was I put a meringue on it,
2:03
and you usually don't see a meringue on a sweet potato pie,
2:07
(dishes clanking) but I thought
2:10
he deserved a meringue.
2:12
All right, so we've got our sweet potatoes, and it's like...
2:17
We had like two sweet potatoes that had been peeled
2:21
and kind of mashed up, (dishes clanking)
2:24
and I'm gonna add my sugar,
2:29
(dishes clanking) and I'm gonna add my butter.
2:36
So that was a nice day.
2:41
He just turned out (dishes clanking)
2:42
to be a real nice guy,
2:44
but I hadn't heard or seen from him since,
2:47
and I guess I didn't even send him a cookbook
2:50
'cause I didn't know where to send it.
2:51
I forgot about getting an address. (chuckling)
2:54
(mixer whirring and clanking)
2:56
All right, so I'm just gonna mix this up
3:03
(mixer whirring and clanking)
3:08
Okay, now we're going to turn it up.
3:10
(mixer whirring and clanking)
3:20
Now I'm gonna add our ginger,
3:23
(dishes clanking) our cinnamon,
3:29
our salt, (dishes clanking)
3:42
Sweet potato pies are so good, so good,
3:46
I think they're good for you
3:48
'cause the doctors say, "
3:49
Eat a sweet potato instead of a white potato."
3:54
So it sounds good to me.
3:57
You could actually probably make this pie using
4:03
(mixer whirring and clanking) I've never tried it
4:04
'cause if I'm gonna eat pie, I'm gonna eat pie.
4:07
(mixer whirring and clanking)
4:13
All right, I got that mixed in.
4:17
I hate the way these things stand up
4:19
or don't stand up. (egg banging)
4:21
All right, so I'm gonna go ahead and add my eggs,
4:25
and that's two eggs. (egg banging)
4:29
I'm gonna beat those in real well,
4:32
and then I'm gonna add one cup of milk.
4:39
It's sometimes at the end of the potatoes,
4:44
they can be kind of stringy.
4:47
So if you see any strings, you can just pull 'em out.
4:49
(mixer whirring and clanking)
5:04
(mixer whirring and clanking)
5:14
I'm turning my mixer down
5:16
because I don't wanna sling it all over me.
5:27
and I've got my pie crust, and I'm just using the frozen.
5:32
You can make your own pie crust,
5:34
or you can also use the refrigerated pie crust
5:46
and if your pie crust starts getting too dark,
5:51
you can tear off some tin foil and put it around the edges.
6:00
All right, so I'm gonna put this on a cookie sheet
6:08
'cause that bottom can get very hot.
6:15
So Sean, thank you for coming into The Lady & Sons.
6:21
Thank you for enjoying your meal that you had,
6:25
and if you see this, would you send me your address
6:28
so I can send you a "Just Desserts" cookbook, please?
6:33
Just in case, anybody out there that knows Sean Jones,
6:40
Okay, I'm ready to top Sean Jones's sweet potato pie
6:48
with it's meringue, and I've got three egg whites here.
6:55
(dishes clanking) Now remember,
6:56
if it was raining or a day full of dampness in the air,
7:00
there's a good chance this might not turn out.
7:02
So you can always substitute a sweetened heavy cream
7:08
and make your fresh whipped cream topping,
7:13
(mixer whirring and clanking)
7:19
and you'll wanna make sure
7:19
that your egg whites are at room temperature.
7:22
(mixer whirring and clanking)
7:24
I'm gonna slowly add 1/4 of a cup of sugar.
7:27
(mixer whirring and clanking)
7:33
probably will get it.
7:37
That one, that actually took a little bit longer,
7:41
and I probably should have put some cream of tarter in it,
7:45
just a little cream of tarter.
7:46
that will help it get
7:48
(dishes scraping) nice and stiff,
7:52
but let's see what we got.
7:54
All right now, I'm sure you have heard for years
8:02
It's like a syrup that comes out of 'em
8:05
and will get your pie crust all soggy.
8:09
So I've always worked very hard to bring that meringue
8:15
and attach it good to the crust, but you know what?
8:18
The longer I cook, I almost think it works out better
8:25
if you leave some edge to the pie.
8:31
So when it starts weepin',
8:35
maybe it'll stay away from our crust
8:37
and won't make it soggy.
8:40
These are so nice and stiff.
8:45
and you'll wanna try to get you some peaks going.
8:53
It's those pretty little tips, they'll get kind of brown.
9:01
We got a couple of curly cues.
9:04
So we're gonna put this in the oven at 350,
9:08
(dishes scraping) and we're gonna bake it
9:10
for about close to 10 minutes
9:16
or until it's a beautiful golden brown.
9:33
All right, now I'm just gonna, (person indistinctly speaking)
9:38
gonna sprinkle just a little bit of sugar on that meringue,
9:45
and we're ready. (person indistinctly speaking)
9:47
Ya'll, Eddie just walked back in the door, (chuckling)
9:53
and while he was gone, (chuckling)
9:56
I said I had to cut into the pie (lips smacking)
9:59
'cause I thought it was chilled enough.
10:03
This pie is so freaking good. (chuckling)
10:07
So I'm gonna cut Eddie a piece
10:11
'cause I've already had my piece,
10:15
and it was out of this world,
10:20
out of this world, but I'm telling you, it's weepin'.
10:25
It's weepin' like crazy,
10:29
and you know how I've shown y'all over the years
10:32
to be able to get that first piece out pretty,
10:36
just cut through that tin foil.
10:46
(Eddie speaking indistinctly)
10:47
Oh, Eddie, it was so good,
10:57
Wait, a little piece broke off,
10:58
but I'm sure that won't keep you from eatin' it, will it?
11:04
(chuckling) (silverware clanking)
11:10
I'm just gonna cut me one more little sliver
11:14
so we can have our pie together,
11:21
and I'm just going to eat mine right off this tin plate.
11:27
Mm. (silverware clanking)
11:37
The meringue just (sniffling), to me,
11:40
the meringue just makes it.
11:49
If you've never made one,
11:54
make it before the holidays so you'll be an old pro at it,
11:59
but it's a foolproof, foolproof sweet potato pie.
12:06
(Eddie speaking indistinctly)
12:07
Uh, huh, it was quick.
12:09
Mm, (indistinct) best dishes to all of ya. (chuckling)
12:16
I wish y'all were here to have some, mm.
12:21
Hey, y'all, it's Paula Deen.
12:22
Now, if you enjoyed this video, be sure to like it
12:26
and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
12:34
Love and Best Dishes Y'all.
