1894 Sweet Potato Pie

Recipe from Oxmoor House

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  • 2 medium-size sweet potatoes
  • 1 recipe Puff Paste
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup butter or margarine, melted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves


  1. Cook sweet potatoes in boiling water 10 minutes; let cool to touch. Peel and cut into 1/4-inchthick slices; set aside.
  2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Carefully fit into a 9- inch pie plate. Chill remaining pastry. Arrange sweet potato slices evenly in the pastry shell, and set aside.
  3. Combine sugar, water, butter, and spices; stir well. Pour mixture over sweet potatoes.
  4. Roll out remaining pastry to 1/8-inch thickness on a lightly floured surface, and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape. Bake at 325° for 50 minutes or until golden brown. Cool pie before serving.
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