Juanita's Sweet-Potato Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 1-crust pie
1 1/2 cps mashed, boiled sweet potatoes
1/3 cp sugar
2 tbsp honey
1/2 cp finely chopped black walnuts or pecans
2/3 cp milk
1/3 cp orange juice
1 tsp vanilla
1/8 tsp salt
1/2 cp heavy cream
1 tbsp grated orange peel
1/2 tsp powdered nutmeg
1 - Prepare pastry.
2 - Line 9-inch pan.
3 - Trim edge.
4 - Mke decorative rim aroiund edge.
5 - Start oven at hot (425 degrees F.)
6 - Beat eggs until light.
7 - Combine with mashed potatoes and sugar.
8 - Beat thoroughly.
9 - Stir in honey.
10 - Add nuts, milk, orange juice, vanilla, and salt, beating well after each addition
11 - Pour into unbaked pie shell.
12 - Bake 10 minutes.
13 - Reduce temperature of oven to moderate (350 degrees F.); bake 30 minutes longer or until
pastry is done and knife inserted near center of pie comes out clean.
14 - Let pie cool to room temperature.
15 - Whip cream.
16 - Mix with orange peel and nutmeg.
17 - Spread over pie to serve.
Makes 6 or more servings.