Sweet Potato Pie

Name: Sweet Potato Pie
Yield: Makes one 9- or 9½-inch pie; serves about 8
Ingredients: Basic Pie Dough for a 1-crust pie; ½ teaspoon ground cinnamon; ¼ cup (½ stick) unsalted butter, melted; 1 cup heavy cream, or a mixture of cream and milk; Whipped cream, flavored with sherry and chopped pecans, if you like, for serving; 2 cups cooked sieved sweet potatoes (usually 3-4 medium-size, about 1¼ pounds; see note); ¼ teaspoon fresh-grated nutmeg; ½ teaspoon ground allspice; 4 large eggs; Juice of ½ lemon; Juice of 1 orange; 1 cup packed dark or light brown sugar

Preparation info

Makes one 9- or 9½ inch pie; serves about
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This is the basic Southern-style sweet potato pie—smooth, subtle and with plenty of sweet potato flavor. It has been freely adapted from a recipe in Cookery of the Old South, a handwritten book “translated from Southern lore” by Kay Burdette in 1938.

In the original recipe, the egg whites were beaten and then folded into the filling. I’ve simplified the recipe, using whole eggs for a smoother, more custardy texture.

Ingredients

Dessert
Vegetarian
Pie

Ingredients

Method