Sweet Potato Pie

Apparently today is “National Cook a Sweet Potato Day” day, according to Foodimentary. In that spirit I offer you my recipe for Sweet Potato Pie. I used a recipe from “The Encyclopedia of American Food & Drink” and added some of my own touches.

Originally posted Friday, October 31, 2003:

Sweet Potato Pie

1 lb sweet potatoes
3/4 c brown sugar
1/4 t salt
1 t ground cinnamon
1/2 t nutmeg
1/4 t ground cloves
3 eggs
3/4 c milk
3/4 c heavy cream
1 T butter
1 pie plate lined with pastry crust (I used Mrs. Smith’s 9″ deep dish home style pie crusts.)

Pre-heat oven to 400 degrees. Poke a bunch of holes in the sweet potatoes with a fork, then microwave on high for 10 minutes. Allow to cool for 5 minutes. Cut in half and scoop out the meat inside into a large bowl and beat till smooth. Blend in the brown sugar, salt and spices. Beat in the eggs, milk and heavy cream and then beat in the butter. Pour into pie crust, leaving about a half inch space from the top. Bake at 400 degrees for about 40-45 minutes or until an inserted toothpick comes out clean.

I think the cream is important and I use one type in all my ice creams and in this pie. It’s a product of Holland, “Dairytime” or “DairyLand” pure cream. Since I get mine from
Phonecia in Houston
it’s got Arabic writing all over it.

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