Today I get to write about on my all-time favorites, Sweet Potato Pie. I was a teenager eating lunch in a café located in the small town of Enterprise, Alabama the first time I ever had sweet potato pie. Up until that time the only way I ever consumed a sweet potato was in the traditional candied sweet potatoes you were served during the holidays. I thought the sweet potato pie was a rather new invention back then, however in reading old cookbooks I find that the it’s been around a long time. The oldest reference I found was to a potato pudding that sure has all the ingredients of a sweet potato pie listed in a book titled ,The Art of Cookery Made Plain and Easy,by Hannah Glasse, Published 1747. Back then Puddings were often served in a crust, so there you have it a Sweet Potato Pie recipe older than America itself. Good enough for me to wonder how it is Apple Pie gets all the attention.
Sweet Potato Pie
Ingredients
1 pound sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Steps:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F on center rack for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up during baking, and then will sink down as it cools.
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