Dublin Core
Title
Sweet potato pie recipe
Subject
Food and Drink
Family Life
Description
Recipe for sweet potato pie, a family favorite.
Source
Recipe from pg. 173 of Watkins Cookbook
Publisher
The J.R. Watkins Co
Date
ca. 1920s
Contributor
Wade, Carrier
Format
Book
Type
Text
Text Item Type Metadata
Text
Sweet Potato Pie
2 cups cooked sweet potatoes
2 tablespoons butter, melted
1/2 teaspoon Watkins Vanilla
2/3 cup sugar
1 unbaked pie shell
1/3 teaspoon salt
3 eggs
1/2 teaspoon Watkins Cinnamon
1/2 cup cream
2 tablespoons brandy
Scrub potatoes, boil with skins until tender, peel, mash, put through strainer. Add beaten eggs, one half of sugar, cream, melted butter, 2 tablespoons brandy. Pour into unbaked pie shell. Bake in hot oven, 450 degrees F., 10 minutes, reduce heat to 350 degrees F., bake about 35 minutes longer until knife will come out clean. When cool, cover with meringue made of stiffly beaten whites of eggs, remaining sugar, and Watkins Lemon Extract. Brown lightly in over, serve hot.
2 cups cooked sweet potatoes
2 tablespoons butter, melted
1/2 teaspoon Watkins Vanilla
2/3 cup sugar
1 unbaked pie shell
1/3 teaspoon salt
3 eggs
1/2 teaspoon Watkins Cinnamon
1/2 cup cream
2 tablespoons brandy
Scrub potatoes, boil with skins until tender, peel, mash, put through strainer. Add beaten eggs, one half of sugar, cream, melted butter, 2 tablespoons brandy. Pour into unbaked pie shell. Bake in hot oven, 450 degrees F., 10 minutes, reduce heat to 350 degrees F., bake about 35 minutes longer until knife will come out clean. When cool, cover with meringue made of stiffly beaten whites of eggs, remaining sugar, and Watkins Lemon Extract. Brown lightly in over, serve hot.
Embed
Copy the code below into your web page