MONIQUE KILGORE C R E AT O R // D I V A S C A N C O O K
Monique is an energetic Southern girl who loves having her cake and eating it, too — literally and figuratively. Having grown up in a huge family full of women who cook from scratch, she started Divas Can Cook (divascancook.com) as a way to share her favorite simplified Southern-inspired recipes with busy women (and men) and encourage them to cook from scratch, too. On her blog, you’ll find a fun, down-to-earth approach to cooking with video recipes that casually guide you through the entire process. Monique’s hope is that the site will inspire you to get into the kitchen and bring back that beautiful tradition of home-cooked meals. Monique believes cooking is an art that deserves to be enjoyed and admired, and you can build your kitchen confidence with her easy, tried-and-true recipes. Her motto is, “Have fun! It’s OK to be silly in the kitchen! Dance, sing, relax and let your creativity emerge!”
INGREDIENTS •
1 homemade pie crust
•
½ cup unsalted butter,
B R O W N B U T T E R S W E E T P O TAT O P I E SERVES 8-10
2 pounds sweet potatoes, washed and dried (about 2 cups pureed)
•
½ cup light brown sugar,
PROVIDED BY MONIQUE KILGORE
packed •
½ cup granulated sugar
•
½ cup evaporated milk
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2 eggs, room temperature
•
1 teaspoon vanilla extract
•
½ teaspoon cinnamon
•
½ teaspoon nutmeg
•
¼ teaspoon ginger
•
Tiny pinch cloves (optional)
•
2 tablespoons orange or pineapple juice (or a
COOK TIME: 55 MINS
CO O K I N G I N S T R U C T I O N S
cut into cubes or slices •
PREP TIME: 25 MINS
Preheat oven to 425 degrees. Pierce sweet potatoes with a fork several times. Place on foil-lined baking sheet. Bake for 45 minutes or until very tender. Let cool. Roll pie crust out in a 12-inch circle, and place in round pie dish. Add butter to a heavy-bottom skillet over medium heat. Whisk continuously while scraping the bottom of the pan. Once the solids in the bottom of the pan are golden brown, remove from heat. Pour into a glass dish and let cool. In a large bowl, scoop out the flesh of the cooled sweet potatoes. Mix until creamy, adding a few splashes of water (or milk) until you have the texture of a thick puree. Mix in the cooled brown butter until smooth. Mix in the brown
sugar, white sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), juice and flour until well combined. Pour into pie crust shell and smooth the top. Bake on middle rack in preheated 350-degree oven for 55 minutes. Remove from oven and let cool completely until the middle is firmly set. Refrigerate until ready to serve.
F O R M O R E R E C I P E S / / FO L LOW D I VA S C A N CO O K
mixture of both) •
1½ tablespoons flour
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