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.
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.
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