01 July 2011
Sweet potato pie is a Southern thing, and I've had Southern on my mind since my dear cousin Charlotte died a few months ago. Charlotte was from the Southern side of the family, and she and I enjoyed working on genealogy together. It would have been wonderful if the two of us could have made a trip to Virginia together to see where many generations of our ancestors had lived.
I wrote a few blog posts for Charlotte after we had been reminiscing about our grandmother's cooking. Isn't it amazing how strong taste (and smell) memories can be? I wrote my cream gravy post for Charlotte. We couldn't think of Grandma without thinking of that gravy. And her pies. It's been years since I last made this pie. It's a great finale for any Southern meal. Seems all my favorite childhood memories involve food! How about yours?
Sweet Potato Pie
(Makes one 9-inch pie)
1 unbaked 9-inch pie shell, gluten-free or regular
2 large eggs, beaten
1 3/4 cups mashed baked sweet potato (the orange kind)
1/2 to 3/4 cup dark brown sugar, to taste
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon mace
1 12-ounce can evaporated milk
1 Preheat oven to 425 degrees. On lightly floured surface, roll out pastry to a 13-inch circle about 1/8 inch thick. Line a 9-inch glass pie plate with pastry. Set aside; if it's a hot day, put it in the refrigerator.
2 In medium bowl, combine filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve at room temperature or chilled with whipped cream and, perhaps, a sprinkling of finely chopped toasted pecans.