A popular expression is, ” as American as apple pie.” However, if one wants to become more specific about the African American cultural group then it might be fair to say, “as African American as sweet potato pie.” I have quite a few African American friends who do not like the pie but truthfully most that I know love it. My family has a multi-generational recipe that I am not allowed to give out or punishable by death by my mother. Tough luck getting Southerners of the U.S.A to give up family secrets.
Well, I found this recipe on the site of a fellow Examiner Talli Counsel, Presidential Master Chef. Do not take the title lightly. He actually has consulted for three U.S. Presidents. This pie was served to Bill Clinton while in office. –Crystal Johnson, MCCN Editor
- 2 medium sweet potatoes about a 1/2 pound)
- 1/2 stick (1/4 cup) unsalted butter
- 3/4 cup sugar (*or to taste)
- 3/4 cup half & half
- 3 large eggs
- 1 teaspoon good quality vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg (*pan toasted)
- 1/4 teaspoon salt
- 1 tablespoon dark Jamaican rum
- 1 tablespoon all-purpose flour
- 1 unbaked 9-inch good quality pie shell PREPARING THE PIE
Preheat the oven to 350°F.
Place the sweet potatoes on a shallow baking pan or pie tin, in the middle of the oven and roast until very tender, about 1 1/4 hours. Cool to room temperature. With a soup spoon, scoop out the sweet potatoes into a bowl and dispose of the skins. Mash the sweet potatoes with a potato masher or fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter to the sweet potatoes with the half and half milk and the eggs, and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be very liquid). Pour the filling into a docked (fork holes in the pie crust) pie shell. Depending on your oven, and where you live, the middle rack may be a better alternative to place the pie for baking.