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.
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.