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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mama Boyd's Sweet Potato Pie Recipe

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This recipe for Mama Boyd's Sweet Potato Pie is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie crust for single-crust pie
1 1/2 cups (about 4 medium) sweet potatoes or yams, cooked and mashed
2 tablespoons unsalted butter, melted
1 teaspoon grated orange or lemon peel
1/2 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, beaten
1 1/2 cups milk, scalded
1 cup heavy cream
1 tablespoon white sugar
2 tablespoons chopped pecans
Directions:
Directions:
Preheat oven to 450º.

Combine sweet potatoes or yams, melted butter, and orange or lemon peel in a large bowl. In another bowl, combine brown sugar, cinnamon, ginger, nutmeg, cloves, and salt; beat into the sweet potato mixture. Gradually beat in the eggs. Stir in the milk, blending well. Pour into pie shell.

Bake for 10 minutes, then reduce the temperature to 350º and bake for an additional 30-35 minutes, or until a knife comes out clean when inserted between center and edge of filling. Cool the pie on a wire rack. Whip the cream with the sugar and spread it over the pie. Sprinkle the top with pecans.

 

 

 

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