Sweet Potato Pie
To be repeated often: this is a recipe that does not turn out well with imitation ingredients.
If you can't afford the caloric content, don't make
this pie. Also, should point out that this pie itself constitutes near full meal. It has protein,
vegetable, fat. So first have a bowl of greens or a
bowl of boiled cabbage and there you have it!
Sweet potatoes, 4-6 boiled until done. Although some folks bake them, I
never have. Don't worry about making too much, just butter a pan and bake the leftover without
a crust. You do need to be concerned about having enough of the sweet potatoes as a skimpy
sweet potato filling in a pie crust tastes weird. Sweet potato pies rarely boil over, so you can
fill to the inside rim of pie shell. (Just in case, I do bake them on a pie sheet)
1 1/2 cups regular sugar, that imitation stuff will _ruin_ the taste
4 eggs, at room temperature before beating by hand, just ‘til mixed
1 stick butter (the real butter), melted
1 Tablespoon vanilla
1 teaspoon flour
pinch nutmeg and pinch cinnamon; please note: pinch, a teaspoon will most assuredly ruin
this pie
Peel and mash the potatoes (there will be some lumps), add other ingredients
and pour into pie shells.
Bake about 1 hour at 350 preheated degrees. When you look at them the crusts might be getting
overly browned, if so, put a circle of tinfoil over
the crusts and continue baking. (It is best to first cut your tin foil circles, then begin the pies). You
all have seen often the finished product so you know how they look when done.
Back to Grandma's Cooking Corner
Back to Duplin County Page