Is made precisely like pumpkin pie, except that, being less rich, it requires one more egg for each pie.
Sweet-Potato Pie (No. 1.)
Parboil, skin, and slice crosswise firm sweet potatoes. Line a dish with paste, put in a layer of sliced potato, sprinkle thickly with sugar, scatter among them a few whole cloves, and cover with more slices. Fill the dish in this order; put a tablespoonful of melted butter in each pie; pour in a little water; cover with crust, and bake.
Sweet Potato Pie (No. 2.) ✠
- 1 lb. mealy sweet potatoes. The firm yellow ones are best.
- ½ cup butter.
- ¾ cup white sugar.
- 1 tablespoonful cinnamon.
- 1 teaspoonful nutmeg.
- 4 eggs—whites and yolks beaten separately.
- 1 cup of milk.
- 1 lemon, juice and rind, and glass of brandy.
Parboil the potatoes, and grate them when quite cold. If grated hot, they are sticky and heavy. Cream the butter and sugar; add the yolk, the spice, and lemon; beat the potato in by degrees and until all is light; then the milk, then the brandy, and stir in the whites. Bake in dishes lined with good paste—without cover.
You may make a pudding of this by baking in a deep dish—well buttered, without paste. Cool before eating.
Irish Potato Pie (or pudding.) ✠
- 1 lb. mashed potato, rubbed through a cullender.
- ½ lb. butter—creamed with the sugar.
- 6 eggs—whites and yolks separately.
- 1 lemon—squeezed into the potato while hot.
- 1 cup of milk.
- 1 teaspoonful nutmeg, and same of mace.
- 2 cups white sugar.