Sweet Potato Pie … Although not necessarily Italian, these creamy vegetable pie recipes date back to Medieval Europe.
Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century.
The Hutcherson Family Sweet Potato Pie Recipe
Ingredients (yields 1 pie):
2 sweet potatoes
1 stick of butter
1/2 cup of sugar
1/2 tsp nutmeg
1 tbsp cinnamon
pinch of salt
1 frozen pie shell
Place the whole sweet potatoes in a pot, cover with cold water, bring to a simmer, and cook until the potatoes are done all the way through. You can poke them with a fork or knife every now and then to check if they’re ready.
Let the potatoes cool slightly and while they’re still warm you can easily remove the skin. Add the butter, egg, sugar, nutmeg, cinnamon and salt to the potatoes and blend together with a mixer until smooth. At this point you can give it a taste to see if you need a little extra sugar or maybe a dash more cinnamon.
Fill the pie shell and bake. Now this is where my memory of the recipe gets a little fuzzy, so I called my dad. He said to bake it at 325˚F for 20 minutes and then 375˚F until done, but he wasn’t 100% sure. So of course I couldn’t do exactly what my father said and I decided to tweak the time and temperatures a bit. I baked the pie for 45 minutes at 350˚F degrees and then another 30 minutes at 375˚F. Let it cool for several hours or overnight.
Sweet potato pie appears in the southern United States from the early colonial days. Like many sweet potato recipes, sweet potato pie was likely developed by African-American slaves from traditional African culinary influences as an alternative to the African yam, making it a staple of soul food today.
Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where it was included with savory vegetable dishes. By the 19th century, sweet potato pie was more commonly classified as a dessert.
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