Sweet Potato Pie recipe from 1882!

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This Sweet Potato Pie recipe dates back to the 19th century. It appeared in the Billings Herald way back on December 7, 1882*.


Made with boiled sweet potatoes, this pie is rich, smooth, and sweeter than pumpkin pie.



INGREDIENTS

  • 3 sweet potatoes
  • ½ cup milk
  • 2 eggs, well beaten
  • 1 cup sugar (200g)
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 9-inch pie crust, par baked

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  1. Add sweet potatoes to a large saucepan, cover fully with water and bring to a boil on the stovetop. Boil until soft and a knife easily slides in and out without any resistance. (About 45-50 minutes.)
  2. Drain water and rinse potatoes under cold water. The skin should easily peel off at this point.
  3. Put the potatoes into a large mixing bowl and mash them with a fork or potato masher.
  4. Push the mashed potatoes through a mesh sieve to make a smooth puree. Set aside to cool to room temperature.
  5. While the puree cools, preheat oven to 350°F/175°C.
  6. In a mixing bowl, add 2 cups of the cooled sweet potato puree, and mix in the milk until smooth.
  7. Add the well beaten eggs, sugar, cinnamon, and nutmeg. Mix until smooth and well combined.
  8. Pour mixture into the par baked pie crust.
  9. Bake in a preheated oven at 350°F/175°C for 50-60 minutes.
  10. Remove from the oven and cool.

You can serve warm or cold.


Enjoy!


Original newspaper clipping:

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