Sweet Potato Pie Recipes

Southern Recipes For Sweet Potato Pie That Are So Easy To Make

Sweet Potato Custard Pie

Boil tender two large or four medium sweet potatoes, peel, free of strings, and mash fine. Add to the pulp half a pound of creamed butter, mix well, then add gradually five cups sugar, alternately with five whole eggs. Beat smooth, add the juice of three lemons, a tablespoonful lemon essence, and a scant pint of very rich milk. Use less milk if the potatoes are very soft. Beat smooth and pour into pie pans lined with good crust.

Bake brown in a quick oven, but do not over bake.

Lest the proportion of sugar may seem excessive, let it be said here that sweet potatoes require more sugar for sweetening than anything save crabapples or green gooseberries.

Covered Sweet Potato Pie

Line a deep pie pan with short crust rolled a quarter-inch thick, fill it with raw sweet potatoes, peeled and sliced thin. Add to them, for a pan of medium size, three cups sugar, a cup of butter, cut in bits, mace, cloves and nutmeg to taste, half a cup of cold water and half a cup good whiskey or sherry. Cover with a crust an eighth-inch thick, prick well, also cut a tiny cross in the middle, and bake in a hot, but not scorching oven, three-quarters of an hour -- a full hour if the pan is large.

Turning another pan, fitting the rim over, helps to make the baking sure and even. Remove the cover pan ten minutes before taking up. Serve hot. This requires no sauce.

One pound of steamed sweet potatoes finely mashed, two cups sugar, one cup cream, one-half cup butter, three well-beaten eggs. Flavor with lemon or nutmeg and bake in pastry shell. Fine.

Boil or bake sufficient sweet potatoes to make a pint of the pulp when rubbed through a colander. Add one pint of milk, small cup sugar, pinch of salt, yolks of two eggs, one teaspoon vanilla extract. Bake in shallow pan lined with rich pie crust. When done beat the whites of the eggs with two tablespoons powdered sugar. Spread over top of the pie. Brown slightly in the oven.