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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' New England Sweet Potato Pie

Many of you won't be able taste the difference between Sweet Potato Pie and Pumpkin Pie. That's because the seasoning are almost identical. So to separate them as much as possible and give this recipe its' own identity, I have Yanked it, hoping some of you may try it this Holiday season.


For 4 people


  • 1 9-inch unbaked single pie crust
  • 2 cup(s) mashed, cooked sweet potato
  • 1/2 cup(s) brown sugar
  • 1/4 cup(s) milk
  • 2 tablespoon(s) dram rum (or 1 tsp rum extract)
  • 2 teaspoon(s) almond extract
  • 1/2 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) salt
  • 3 eggs
  • 1 pinch(es) ground cloves
  • Hazelnut Streusel:
  • 1/4 cup(s) hazelnuts
  • 1/4 cup(s) flour
  • 1/4 cup(s) brown sugar
  • 3/4 teaspoon(s) cinnamon
  • 2 tablespoon(s) butter or margarine, melted

'Yanked' New England Sweet Potato Pie Directions

  1. Preheat oven to 350-degrees F. Combine sweet potato and next 8 ingredients. In a food processor; process until smooth.
  2. Spoon into the pie crust and evenly sprinkle with hazelnut Streusel and bake for 1 hour or until set; Cool before eating.
  3. Streusel: Combine all ingredients until the butter is well incorporated.