Period Sweet Potato Pudding Pie

[Peace Society]

Sweet potato pie always tastes better than pumpkin.

 

[donna]

For me both are good.

 

[NH Civil War Gal]

I love this pie, only no one else in my family seems to love it like I do.

 

[nc native]

My father's mother made a traditional sweet potato pie with a twist, she would put a caramelized sugar coating on top of it. That is still the best sweet potato pie I have ever eaten!

 

[JPChurch]

...and all are zero calories too!!

ok Paula Dean

 

[LoyaltyOfDogs]

My own recipe for Sweet Potato Pie (which claims to be a genuine Southern recipe) is unusual in that there are no seasonings in it except for vanilla. I really like it, because then you really taste all the flavor of the sweet potato itself, not covered up by any spices. My husband used to say that he had never cared much for sweet potato pie until he tasted my recipe. (But that's not to say that I don't plan to try out the OP recipe, which replaces the evaporated milk and vanilla in my own recipe with cream, wine and brandy -- ooh la la! )

Sweet Potato Pie

Combine in bowl:
2 boiled, mashed sweet potatoes (about 1 cup)
3/4 cup sugar
1/2 cup evaporated milk
1 egg
1/4 cup (1/2 stick) butter
1 Tbsp. vanilla

Blend until smooth.
Pour into unbaked pie crust.
Bake at 350° for 45 to 60 minutes.

I made your pie for Thanksgiving, @KansasFreestater, and it was a big hit with our family. It was delicious! I don't bake very often, but I enjoy trying new (or is it "old") recipes for pie. This is the third pie I've made using period recipes from the Food Forum, and all have turned out very well. (The others were persimmon pie and the blackberry custard pie recipe from the kitchen of the Delta Queen riverboat.) My compliments to the cooks, and thanks for sharing these recipes!

 

[donna]

Thought bump these recipes with Thanksgiving almost here.

Enjoy!

 

[Fairfield]

My wife would love this. I'll show it to her.

Why not earn yourself an extra Goodie Point by making it for her?

 

[Georgia]

Momma's Sweet Potato Soufflé

( This isn't a real soufflé but that's what my family called it. My Aunt Jean caught my Uncle Bart eating it cold, by the spoonful with the fridge door opened. She fussed at him and he said, "But, Jean, it's just like eating sweet potato ice cream!")

4-6 good sized sweet potatoes (Vardemans are good if you grow your own. For this dish, Momma liked nice fat sweet potatoes, but, if you're cooking them off for eating split open with a bit of butter and some brown sugar, my Mother Rupty ( Grandmother whose first name was Ruby but the eldest grandchild couldn't pronounce it so she was Rupty) said the "little rooty ones roasted off the best and you wiped the skins with butter before you put them in the oven)

a stick of unsalted butter
A slug of good vanilla
2-3 eggs
2cups of granulated sugar or for a more molasses taste split it with 1 cup granulated and 1 cup raw sugar or 2cups of raw sugar.

Boil sweet potatoes until they're fork tender. Run them under some cold water so you can handle them and pull the skins off ( the cold water only helps slightly so be careful if you still want to be able to use your hands later). Dump the cooked sweet potatoes into the mixing bowl of your stand mixer and turn it on low. Get your potatoes all nice and smooth and then add in the stick of butter. It'll melt right on in. Crack your eggs and make sure the mixer is going fast enough to incorporate the eggs so they don't get scrambled from the heat of the potatoes. Add in the sugar and mix and then the slug of vanilla. Momma never measured so, a slug would most likely be around a tablespoon. Turn off your mixer.
Pull up the blades on the mixer and carefully remove them. You can get a little bit extra of the mixture off the blades, but don't go too far because the blades will have conveniently wrapped all the sweet potato threads onto them.
Pour the sweet potato mixture into a round Pyrex baking dish/bowl.
Bake at 350 until it browns on the edges and when you shake it, the center doesn't jiggle too much. If your stove to too fast and it browns too quickly, throw some tin foil to keep it from over browning until it "sets" in the middle.
Enjoy-

 

[Fairfield]

I love this pie, only no one else in my family seems to love it like I do.

Maybe you oughtn't serve the entire seven pies (that this recipe makes) all at once. Maybe they are overwhelmed!

Momma's Sweet Potato Soufflé

( This isn't a real soufflé but that's what my family called it. My Aunt Jean caught my Uncle Bart eating it cold, by the spoonful with the fridge door opened. She fussed at him and he said, "But, Jean, it's just like eating sweet potato ice cream!")

4-6 good sized sweet potatoes (Vardemans are good if you grow your own. For this dish, Momma liked nice fat sweet potatoes, but, if you're cooking them off for eating split open with a bit of butter and some brown sugar, my Mother Rupty ( Grandmother whose first name was Ruby but the eldest grandchild couldn't pronounce it so she was Rupty) said the "little rooty ones roasted off the best and you wiped the skins with butter before you put them in the oven)

a stick of unsalted butter
A slug of good vanilla
2-3 eggs
2cups of granulated sugar or for a more molasses taste split it with 1 cup granulated and 1 cup raw sugar or 2cups of raw sugar.

Boil sweet potatoes until they're fork tender. Run them under some cold water so you can handle them and pull the skins off ( the cold water only helps slightly so be careful if you still want to be able to use your hands later). Dump the cooked sweet potatoes into the mixing bowl of your stand mixer and turn it on low. Get your potatoes all nice and smooth and then add in the stick of butter. It'll melt right on in. Crack your eggs and make sure the mixer is going fast enough to incorporate the eggs so they don't get scrambled from the heat of the potatoes. Add in the sugar and mix and then the slug of vanilla. Momma never measured so, a slug would most likely be around a tablespoon. Turn off your mixer.
Pull up the blades on the mixer and carefully remove them. You can get a little bit extra of the mixture off the blades, but don't go too far because the blades will have conveniently wrapped all the sweet potato threads onto them.
Pour the sweet potato mixture into a round Pyrex baking dish/bowl.
Bake at 350 until it browns on the edges and when you shake it, the center doesn't jiggle too much. If your stove to too fast and it browns too quickly, throw some tin foil to keep it from over browning until it "sets" in the middle.
Enjoy-

Good for Uncle Bart--this looks to be sinfully good!

 

[Georgia]

Maybe you oughtn't serve the entire seven pies (that this recipe makes) all at once. Maybe they are overwhelmed!

Good for Uncle Bart--this looks to be sinfully good!

(It's much lighter in density, but almost like the insides of a sweet potato pie. For those watching carbs, I guess you could technically say it's healthier since you don't waste calories on the crust. A dear friend from Knoxville mailed me a box of his home grown sweet potatoes so I'll be using the real thing for this Thanksgiving. Some times, we can only get yams. And, yams aren't sweet potatoes. )

 

[johan_steele]

I think I just gained weight reading this recipe...

 

[donna]

Some great recipes for sweet potato pie. Try any of these.