Sweet potato pie 3

Yield: 8 Servings

Measure Ingredient
3 cups Cooked, peeled and
Mashed sweet potatoes
1 Egg
2 tablespoons Melted butter
⅛ teaspoon Cinnamon
⅛ teaspoon Nutmeg
½ cup Cream
TO
¾ cup Cream
½ teaspoon Lemon juice
2 teaspoons Vanilla
Dash salt
½ cup Sugar
TO
¾ cup Sugar

Omar the Pieman has been vending pies since 1964 after he left sailing the high seas as a merchant marine. He and his wife, Haneefah, decided to provide for their family in a traditional way by baking delicious homemade pies and cakes.

In August of 1964 Omar left on his first route through the historic streets of New Orleans' French Quarter. As he went along shouting, "Pieman, pieman ... delicious, fresh-baked pies," his outgoing and friendly character, as well as his pies, became known and enjoyed by French Quarter residents.

In his 20 years of business, Omar the Pieman, has been vending in the French Quarter, at the New Orleans Jazz and Heritage Festival, the Bastille Celebration and now finally from his own little "home, sweet home" kitchen in The Marketplace. Throughout the week from 9:30 to 5:30 his son, Omar Ibn, delivers trays of velvety smooth pies baked daily by his mother, Haneefah (the lady behind the scenes). She was once quoted, "I won't let one pie out of my sight unless the crust melts in my mouth and the fillings are at their best."

Taken from the sadly out-of-print New Orleans Jazz & Heritage Festival Cookbook, copyright 1984. Mix the potatoes with rotary beater until they are smooth. Then add the other ingredients to the potatoes and beat for 5 minutes. Pour filling into unbaked 9" pie shell, bake for 40-45 minutes at 350-325. Can also be served with a favorite topping: hot rum sauce, ice cream or whipped cream. Walt MM Omar At The Market Place 1015 Decatur Street New Orleans, LA Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 22:08:59 -0400 From: Walt Gray <waltgray@...>

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