Sweet Potato Pie
courtesy Ebony Cookbook
1 9" Pastry Shell 1 lb. Sweet Potatoes, cooked in skins in
boiling water until tender
1/4 cup Butter 1 14-oz. can Sweetened Condensed Milk 1 tsp.
grated Orange Rind, keep the white part of peel out of
zest 1 tsp. Vanilla 1 tsp. Ground Cinnamon
2/2 tsp. ground Nutmeg
3/4 tsp. Salt 2 Eggs, slightly beaten
Heat oven to 350 degrees. Peel sweet potatoes and break up
in mixer bowl with fork. Add butter and whip until smooth.
Add remaining ingredients except crust and walnut topping.
Mix on medium speed until well blended. Pour sweet potato
filling into crust. Bake 30 minutes at 350 degrees. Remove
pie from oven and spoon walnut topping over top of pie. Bake
20 to 25 minutes longer or until golden brown. Cool and
serve warm or cold with whipped cream on top.
Walnut Topping
1 egg 3 Tbsp. dark corn syrup 3 Tbsp. firmly packed brown
sugar 1 Tbsp. melted butter
4/2 tsp. maple flavoring 1 cup chopped Walnuts or Pecans
Combine egg, dark corn syrup, brown sugar, melted butter and
maple flavoring in a small bowl. Mix well, add chopped
Walnuts or Pecans
Yield: 6 servings
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