Historical September–October 2008 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
Shirley Whitney Polk, a resident of Skinker-DeBaliviere for over 40 years, has always enjoyed cooking. “When I was young, I watched my mom cook for our family–three brothers, three sisters and my father. That’s where I learned how to cook,” says Polk. Inquisitive about cooking, she would request recipes from family, friends and “whoever might give one or two.” In 2006, she compiled the recipes into a cookbook titled What’s Cooking’: Shirley in the Kitchen, published by Cookbooks, Inc.
The book is divided into sections (appetizers, beverages, soups, salads, vegetables, main dishes, breads and desserts) and includes helpful serving multipliers and back-of-the-book nutritional facts.
Her sweet potato pie recipe is an adaptation of her mother’s pie. “My mom was always cooking at holiday seasons – Thanksgiving, Christmas.
She always did a sweet potato pie.” For more information about the cookbook, call 314.361.2094 or e-mail sppalp@ aol.com.
To be considered for future issues, contact the author at figuerasl@sbcglobal.net Sweet Potato Pie, Courtesy of Shirley Whitney Polk. Serves 6-8 9-inch pie shell 3 med. sweet potatoes, peeled & cut into 1″ chunks 1/4 cup lightly packed light-brown sugar 1 tsp. ground cinnamon 1/2 ea. tsp. ground nutmeg and salt 2 Tbsp. molasses 1/2 cup half-and-half + 1/2 cup dry sherry 2 eggs Sweetened whip cream (optional) Preheat oven to 425º. Lightly pierce the bottom of pie shell with a fork. Bake until set, but not brown, about 7 minutes. Let cool completely on a wire rack. Meanwhile, put the sweet potato in a steamer basket, place over boiling water, cover, and steam about 20 – 25 minutes, until very tender. Spoon into a bowl; beat with an electric mixer or mash until completely smooth. Stir or beat in brown sugar, cinnamon, nutmeg, salt, molasses, half-and-half, sherry and eggs. Pour into the pie shell. Place the oven and immediately reduce the heat to 375. Bake until the pie is set in the middle, about 35 minutes. Serve pie warm or cold. Top with sweetened whipped cream if desired.
Original photograph caption
Shirley Whitney Polk, resident of 57 XX De Giverville, published her cookbook What’s Cookin’: Shirley in the Kitchen in 2006.
Originally published in The Times of Skinker-DeBaliviere, September–October 2008.
Read this article in the original newspaper issue.
Archival transcription note: Recipe prints Place the oven rather than Place in the oven; source wording retained. Cookbook title varies Cooking and Cookin between body and caption.
Original source: SD_Times2008_09.pdf, printed page(s) 5; PDF page(s) 5.
