Sweet Potato Pie



This is a classic that we don’t want to lose. In true southern tradition, its terribly calorie laden at 456 calories a slice. We’ll probably never make it, but its kind of a slice of history.


Filling –

1 pound sweet potatoes

¼ cup butter

½ cup packed brown sugar

1 Tablespoon finely shredded orange peel

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

3 slightly beaten eggs

1 cup half & half


Crust –

3/4 cup all purpose flour

½ cup yellow cornmeal

1 Tablespoon sugar

¼ teaspoon salt

1/3 cup shortening


Topping –

¼ cup all purpose flour

¼ cup packed brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon ground nutmeg

2 Tablespoons butter

1/4 cup chopped pecans


Peel, cube and boil sweet potatoes until tender.


Measure out 1 ½ cups

Add ¼ cup butter and mix until butter is melted.

Preheat oven to 375 F.

Make the crust –

Mix cornmeal, ¾ cup flour, 1 Tablespoon sugar, ¼ teaspoon salt.

Cut in 1/3 cup shortening using a pastry blender until the pieces are pea-sized.

Sprinkle 3-5 tablespoons cold water, 1 Tablespoon at a time over the mixture tossing with a fork after each addition until all of it is moistened.

Form this into a ball.

Roll out on lightly floured surface into a 12 inch circle.

Ease crust into a 9 inch pie pan

Trim to ½ inch beyond edge of pan

Fold edge over and crimp.

Do not prick the crust.

Add ½ cup brown sugar, orange peel, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger to potatoes. Mix well.

Stir in eggs and half & half.

Pour mixture into crust.

Cover edges of crust with foil.

Bake at 375 F for 30 minutes.

Meanwhile, mix ¼ cup flour, ¼ cup brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg.

Cut in 2 Tablespoons butter until mixture is course crumbs.

Gently stir in nuts.

Remove foil from edges of pie

Sprinkle with topping

Bake 20 – 25 minutes more, or until a knife inserted near the center comes out clean.



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