I love sweet potato pie. I am always surprised when someone tells me they have never had it. Maybe it is a north/south thing? I have made it for friends several times, and there is always someone who says they never had a sweet potato pie before. Once they taste it, they love it. We made this pie in class last night and it was a big hit. Not one of my students had ever had it before.
I used to work with a wonderful woman named Hazel Pruitt. She grew up in Alabama and taught me so much about southern cooking. I first made collard greens with Hazel. She also taught me how to make sweet potato pie. This is her recipe and I want to share it with you. I think of her every time I make it.
We used the Martha Stewart crust recipe, but use whatever crust you like. The recipe makes two crusts, so you can use the other half of the dough for another pie or freeze for later.
Hazel’s Sweet Potato Pie
½ c. sugar
1 t. cinnamon
½ t. allspice
½ t. salt
¼ t. cloves
1½ c. cooked, mashed sweet potato, about 1 very large sweet potato
2 eggs, beaten
1 c. milk or half and half
2 T. melted butter or 2 T. olive oil
1 (9-inch) unbaked pie crust
Combine sugar with seasonings. Stir in remaining ingredients and combine until smooth. Pour into pie crust and bake in a preheated 400 degree oven for 40 minutes, or until filling is set.
Martha Stewart’s Pie Crust Recipe
2½ c. flour
1 t. salt
1 t. sugar
2 sticks (1 cup) butter, very cold
About 6 T. ice water
Combine dry ingredients and cut in butter to resemble coarse crumbs. Using a fork to mix the dough start to add the ice water a tablespoon or 2 at a time until mixture just holds together. Wrap and chill until ready to use. Makes 2.
