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Program #119
Guest:Dr. Aubrey Coffee

Grandma’s Sweet Potato Pie

1 9” pie crust (unbaked)*
8 oz. pie dough, top crust
2 lbs Sweet Potatoes
1 cup granulated sugar
1 tsp ground cinnamon
1/8 tsp ground nutmeg
¼ tsp salt
2 tbs butter, separated into small pieces

Boil potatoes, unpeeled, until fork-tender. Remove from water and cool completely before peeling Prepare an unbaked pie shell, and roll out the top crust using 8 ounces of pie dough Slice potatoes lengthwise into ½ -inch slices Combine sugar, cinnamon, nutmeg, and salt (reserve a tablespoon of mixture for top of crust) Layer potatoes, spice-sugar mixture, and butter in the unbaked pie shell for a total of three layers Add top crust over the potatoes. Use water to seal the crust edges; trim, and decorate the edges of the pie shell Cut decorative steam holes on the top crust. Brush top of crust lightly with water and sprinkle with reserved spiced sugar mixture. Bake at 400° F for 15 minutes. Reduce oven temperature to 350° F and cook for an additional 30 minutes, or until done

Note: Some sweet potatoes can be dry after boiling and a small amount of water may be added to increase the liquid in the finished product. On the other hand, some potatoes may by very “wet” and the addition of cornstarch (1/4 tsp) may help tighten up the liquid.

Basic Pie Dough

Yield: 3, 8-ounce crusts
Johnson & Wales University

12 oz.pastry flour
8 oz all-purpose shortening
1½ tsp salt
4 oz ice-cold water
1 oz non-fat dry milk
1 oz granulated sugar

Sift the dry ingredients. Add the shortening to the flour in small pieces; cut the shortening into the flour using two knives or your fingers. Incorporate the water into the flour until it is sticky. Do not overwork the dough. Allow the dough to rest and chill properly, preferably overnight.

Almond Crème
Yield: 4 Serving

1 envelope unflavored gelatin
¾ cup cold water
½ cup sugar
¾ cup boiling water
1 ¼ cups evaporated milk
½ tsp vanilla extract
½ tsp almond extract
2 kiwi fruits, optional
2 fresh ripe strawberries, optional
fresh pineapple, cubes, optional
toasted sliced almond, optional

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add sugar to gelatin mixture; stir until gelatin dissolves. Pour boiling water into medium bowl; stir in gelatin mixture. Stir milk, vanilla and almond extract into gelatin mixture. Divide mixture between 4 serving dishes. Refrigerate until set, about 3 hours. Peel and slice kiwi fruit. Cut pineapple chunks into smaller cubes. Arrange kiwi and strawberries and pineapples over each serving, if desired. Sprinkle with toasted almonds

Dr. Coffee explains dessert.

Flour has a tendency to get everywhere.

Tammy Faye takes a relaxing bite.