SWEET POTATO PIE
This classic Sweet Potato Pie recipe from the early 1900s offers a comforting taste of history. The pie features a creamy, spiced sweet potato filling encased in a flaky crust, creating a delightful contrast of textures and flavors. It's a rich, satisfying dessert perfect for a holiday gathering or a cozy autumn evening.
Ingredients
- 1 cup Mashed, boiled sweet potatoes
- 1 pint Whole milk (Originally 'sweet milk'. Substituted with whole milk.)
- 3 whole Eggs
- 1/2 cup Granulated sugar
- 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
- 1 teaspoon Cinnamon
- 1/2 teaspoon Lemon extract
- 1 pie plate Pie crust
Instructions
- 1In a large bowl, measure 1 cup of mashed, boiled sweet potatoes. Thin the sweet potatoes with 1 pint of whole milk. In a separate bowl, lightly beat 3 whole eggs. Add 1/2 cup of granulated sugar to the eggs and beat until combined. Mix the egg and sugar mixture with the sweet potatoes and milk.
- 2Season the sweet potato mixture with 1/4 teaspoon of grated nutmeg, 1 teaspoon of cinnamon, and 1/2 teaspoon of lemon extract. Stir well to combine.
- 3Line a pie plate with the pie crust. Pour the sweet potato mixture into the prepared crust. Bake in a preheated oven at 400°F (200°C) for 40 minutes, or until the crust is golden brown and the filling is set. Let cool before serving.