Tuesday, November 20, 2012

Sweet Potato Pie

Sweet Potato Pie



2 cups mashed cooked sweet potatoes
2 eggs, well beaten
1¼ cups milk
¾ cup sugar ‘
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2 tablespoons rum
4 tablespoons melted butter


1.                  Preheat the oven to 425°.
2.                  Line a 9 inch pie pan with the pastry dough.
3.                  Combine the remaining ingredients in a large bowl and beat until smooth and well blended.  Pour into the lined pan.
4.                  Bake for 10 minutes, then reduce the heat to 300° and bake 45 – 60 minutes more or until the filling is firm.


1½  cups sifted all-purpose flour
½ teaspoon salt
½  cup shortening
4 to 5 tablespoons cold water

1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.

Sweet Potato Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pastry Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Pastry”, page 230 of the Third Printing 1970.

Filling Recipe was taken from The Fannie Farmer CookBook Twelfth Edition, the chapter on “Pies and Pastries”, page 712.

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Thank You!
Shirley-Ann Pearman

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