Here at Hickery Holler Blog not only do I like to show you how I grow vegetables and can them but also as those vegetables are harvested how to prepare them. Growing up in the south sweet potatoes are one of those vegetables that became almost symbolic of the south. After all who can visit the south without sweet potato pie and boiled peanuts. Nobody made sweet potato pie like my mama.
These days it seems like most people make sweet potato pie and load it down with all the spices of a pumpkin pie to the point that you almost can't tell the difference. In this pie you'll find no cinnamon or pumpkin pie spice. And no pureed sweet potatoes but rather fresh sweet potatoes either baked (microwaved) or boiled with the skin on then removing the skin and simply mash with a fork and your potato pulp is ready. This is how my mother used up her leftover baked sweet potatoes from the night before.
Mama's Sweet Potato Pie
1 9 inch Pie shell unbaked
3 Tablespoons flour
1 1/2 cups sugar
1 cup mashed sweet potato pulp
3/4 cup Pet milk (evaporated milk)
1 stick butter (1/2 cup)
1/4 teaspoon nutmeg
1/2 teaspoon vanilla flavoring
Preheat oven to 350
Combine sugar and flour in a large mixing bowl
Cream in softened butter to flour/sugar mixture
Add pet milk, eggs, sweet potato pulp, salt, nutmeg and vanilla and mix well
Pour into prepared pie shell and bake at 350 for about 1 hour or until pie is set being careful not to over brown edges.
Remove pie from oven and allow to cool,
(By using mashed sweet potato pulp and NOT puree you change the consistency of this pie)
Now how do you enjoy that sweet potato pie? Just drop on by and we'll sit on the front porch with a tall glass of iced tea and have a nice visit. I'll ask how ya mama is doing and tell you all about my grandkids. Maybe share some of my zinnia seeds that are drying out there and a small jar of jelly to sample.
Blessings from The Holler
The Canned Quilter