Sweet potatoes are a good food. They are fairly inexpensive, tasty, and very good for you. Personally I like sweet potato pie better than pumpkin pie. The bright color and flavor are wonderful. Add the fact that fresh ingredients are better than canned ones, it makes it a clear choice for me. Have you ever tried to prepare fresh pumpkin? It can be a lot of hard work, and that is the last thing I want when preparing for a holiday dinner.
- 2 cups all purpose flour
- 2/3 cups lard or shortening
- 1/2 teaspoon salt
- 4 - 6 tablespoons water
- Mix the flour and salt in a large bowl.
- Work it into the flour till it is a uniform grainy consistancy.
- Mix the water into the mixture but do not overwork the dough.
- Form a ball and wrap it in a plastic wrap.
- Chill the dough in the refrigerator for later use.
- Once the dough is chilled roll the dough into the shape you need.
The pie crust can be prepared in advance and frozen. You can either freeze prerolled pie shells, or as slabs you can thaw and roll out as needed.
- 4 large potatoes
- 2 cups granulated sugar
- 3 large eggs
- 1 stick unsalted butter (¼ pound)
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon salt
- 1 pinch ground cloves
- 2- 8 inch pie crusts
- 1 cup evaporated milk
- Boil potatoes in their skins until tender.
- Let them cool
- Peel the sweet potatoes
- Put the potatoes in a large mixing bowl.
- Mash them thoroughly with a potato masher.
- Add eggs one at a time, beating well after each egg.
- Melt the butter. Pour it into the potatoes.
- Add vanilla, spices, salt and evaporated milk.
- Stir the mixture until well mixed.
- Pour the potato mixture into the pie crust.
- Put into an oven preheated to 375°.
- Cook for about 35-45 minutes.
- If a toothpick inserted in the center comes out dry, it's done.
- Let the pies cool for at least 1 hour before cutting and serving.