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1894 Sweet Potato Pie

1894 Sweet Potato Pie

Oxmoor House JANUARY 1984

  • Yield: one 9-inch pie


  • 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


Cook sweet potatoes in boiling water 10 minutes; let cool to touch. Peel and cut into 1/4-inchthick slices; set aside.

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.

Combine sugar, water, butter, and spices; stir well. Pour mixture over sweet potatoes.

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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1894 Sweet Potato Pie Recipe