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Sweet Potato Pie

Recipe for October 28, 2007

You can put to use the season’s crop of sweet potatoes using this traditional southern recipe.  It would be a perfect addition to your Thanksgiving table.

  • 3/4 cup lightly packed light brown sugar        
  • 1/2 teaspoon salt                        
  • 1 teaspoon cinnamon
  • 1/2 teaspoon     freshly grated nutmeg
  • 1 tablespoon molasses
  • 1 1/2 cups mashed, cooked sweet potatoes*
  • 2/3 cup half-and-half
  • 2 eggs, separated
  • 6 tablespoon dry sherry
  • 1 partially baked 9-inch pie shell

Mix sugar, salt, cinnamon and nutmeg.  Add molasses and sweet potatoes; beat well.  Stir in half-and-half, egg yolks and sherry.  Beat the whites until stiff, fold in and pour into the partially baked pie shell  Put in an oven preheated to 425°.  Immediately reduce heat to 375˚ and bake about 35 minutes, until the pie is nicely browned and set in the middle.  Serve warm or cold with whipped or Soured Cream.

Soured Cream

  • 1 cup heavy cream
  • 2 tablespoons sour cream

Beat the 2 creams together.  Cover and let ripen at a constant temperature of 85° (set the mixture in the warmest spot in your kitchen) until thickened, about 18 hours.  Refrigerate.  
From Bill Neal’s Biscuits, Spoonbread, and Sweet Potato Pie
*Available at he Old Cheney Road Farmers’ Market