Sweet Potato Pie
Sweet-Potato Pie
-- from Time-Life Foods of the World Recipe Booklet, American Cooking: Southern Style
Makes 1 9-inch pie.
4 medium-sized sweet potatoes, peeled and quartered
4 tablespoons butter, softened
3/4 cup dark brown sugar
3 eggs, lightly beaten
1/3 cup light corn syrup
1/3 cup milk
2 teaspoons finely grated fresh lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg, preferably freshly grated
1/2 teaspoon salt
A 9-inch short crust pastry pie shell, fully baked and cooled (page 122)
Preheat the oven to 425 degrees F. Drop the quartered sweet potatoes into enough boiling water to immerse them completely and boil briskly, uncovered, until they are tender and show no resistance when they are pierced with the point of a small skewer or knife. Drain off the water, return the pan to low heat and slide it back and forth for a minute or so to dry the potatoes completely.
Rub the sweet potatoes through a fine sieve with the back of a spoon or puree them through a food mill. Set the pureed potatoes aside to cool to room temperature.
In a deep bowl, cream the butter and brown sugar together by beating and mashing them against the sides of the bowl with the back of a wooden spoon until they are light and fluffy. Beat in the cooled pureed sweet potatoes and, when they are completely incorporated, add the eggs one at a time, beating well after each addition. Add the light corn syrup, milk, grated lemon peel, vanilla, grated nutmeg and salt and continue to beat until the filling is smooth.
Pour the sweet-potato filling into the fully baked pie shell, spreading it evenly with a rubber spatula. Bake in the middle of the oven for 10 minutes. Then reduce the oven temperature to 325 degrees F and bake the pie for 35 minutes longer, or until a knife inserted in the center comes out clean.
Serve the sweet-potato pie warm or at room temperature.
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