Hazel’s Sweet Potato Pie
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 in class last night and several students said they had never 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.
I used a family recipe for the crust, but use whatever crust you like. The recipe makes two crusts, so you can l 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
1 ½ 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.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening or butter, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening or butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Hazel’s Sweet Potato Pie
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.
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.
I used Martha Stewart’s recipe for the crust, but use whatever crust you like. Her recipe makes two crusts, so I will use the other half of the dough for another pie.
Hazel’s Sweet Potato Pie
½ c. sugar
1 t. cinnamon
½ t. allspice
½ t. salt
¼ t. cloves
1 ½ c. cooked, mashed sweet potato
2 eggs, beaten
1 c. milk or almond milk
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.
Hazel’s Sweet Potato Pie
Hazel’s Sweet Potato Pie
I was teaching a pie class the other night, and this is one of the recipes we made. I love sweet potato pie, but am always surprised at how many people have never had it. It must be one of those north/south things. Several people in class said they had never had a sweet potato pie. They really liked it and I was glad to have them try something they had never tasted 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 Martha Stewart’s recipe for the crust, but use whatever crust you like. Her recipe makes two crusts, so we used the other half of the dough for another pie.
Hazel’s Sweet Potato Pie
½ c. sugar
1 t. cinnamon
½ t. allspice
½ t. salt
¼ t. cloves
1 ½ c. cooked, mashed sweet potato
2 eggs, beaten
1 c. milk or almond milk
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.
Sweet Potato Pie
Sweet Potato Pie
A friend of mine gave me this recipe years ago. I try to make it at least a couple of times a year. Confession time- I actually have had a piece for breakfast. Don’t judge me until you try it. Hey, it is a vegetable.
Sweet Potato Pie
½ c. sugar
1 t. cinnamon
½ t. allspice
½ t. salt
¼ t. cloves
1 ½ c. cooked, mashed sweet potato
2 eggs, beaten
1 c. milk or almond milk
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.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
