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G W Carver's Sliced Sweet Potato Pie Recipe

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This recipe for G W Carver's Sliced Sweet Potato Pie, by , is from The Pugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Veatch-Pugh

Category:
Category:

Ingredients:  
Ingredients:  
Deep dish pie crust plus pie crust top
3 lbs sweet potatoes (about 6 medium-size, about 2" in diameter)
1 C. granulated sugar
2 T. all purpose flour
tsp. ground allspice
tsp. ground ginger
tsp. ground nutmeg
tsp. ground cloves
C. molasses or cane syrup or honey or sorghum syrup
stick of butter cut into small pieces

Directions:
Directions:
Boil sweet potatoes for about 25-35 minutes until they are just tender enough to slice but not so tender that they fall apart. Drain them and allow them to cool.

Mix the sugar, flour, and all the spices together in a small bowl.

Peel sweet potatoes and discard any fibers or bad parts. Slice potatoes cross wise into " thick rounds (coin shape).

Preheat oven to 350 F.

Dip each potato slice in the sugar-spice mixture and lay them into the pie crust, covering the bottom, and then keep adding additional layers, piling them up toward the center. It will seem dry and there will be some gaps. Don't worry, all the sugar-spice mixture will melt during baking and everything will settle a little bit. Still, try to pack the pieces as tightly as possible without smashing the potato pieces.

Once the pie crust is full, sprinkle the remaining sugar-spice mixture on top of the pie, drizzle with the molasses and dot with butter pieces.

Carefully place the top pie crust over all this yummy goodness and gently fold the top crust over the edge of the bottom crust to seal it all in. Use the tines of a fork to gently press the two pie crusts together along the edge and then slice a few slits into the top crust to allow it to vent as it cooks.

Put it on a cookie sheet (because there's a good chance some of that pie filling is going to boil out and drip), and then bake it at 350 for about an hour or until crust is brown and potatoes are soft all the way through.

Allow to cool for several hours before serving

OPTIONAL: For a more "finished" look, you can make an egg wash of one beaten egg and a little bit of water. Brushing this onto the crust before baking gives it a shiny sort of look. You can also sprinkle a little bit of sugar on top of the top crust after the egg wash if you want.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr prep, 1 hr cooking, 3-4 hrs cooling
Personal Notes:
Personal Notes:
This recipe was originally created by renowned American scientist and educator at Alabama's Tuskegee Institute, George Washington Carver. The recipe was first published in an agricultural bulletin encouraging American farmers to grow more sweet potatoes as both a cash crop and for their incredible nutritional value. It is a fun and historical variation on traditional sweet-potato pie.

 

 

 

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