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 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. 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
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. Some people say that they prefer sweet potato pie over pumpkin pie. I like both, but it gives you another pie option for Thanksgiving.
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.
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.
