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Recipe for family meals :

Sweet Potato Pie

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"This recipe comes from 'Best of New Orleans Cookbook' ".


Pastry Crust:
1 cup all purpose flour
3/4 cup sugar
1/4 tsp. salt
2 Tblsp. unsalted butter, melted
3 Tblsp. unsalted butter, chilled & cut into small pieces
2 Tblsp. molasses
2 cups cooked mashed sweet potatoes
2 Tblsp. vegetable shortening chilled
1 tsp. grated nutmeg
2 - 3 Tblsp. ice water
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. pure vanilla extract

Sweet Potato Filling:
1 1/2 cups half and half
2 large eggs
Whipped cream


Prepare the crust:

  • In a medium-size bowl, combine the flour and salt. Using your fingertips, 2 knives, or a pastry blender, cut the butter and shortening into the flour until the mixture resembles coarse meal. Sprinkle the mixture with 2 tablespoons ice water. Mix with a fork, then add enough additional water to gather the dough into a ball. Flatten it into a disk, wrap with plastic, and chill for at least 1 hour or for up to 2 days.
  • Remove the dough from the refrigerator and let it stand for about 10 minutes before rolling. Roll it out on a lightly floured surface into an 11-inch round. Transfer to a 9-inch pie pan and press it into the bottom and up the sides of the pan. Trim and flute the edges. Place in the freezer until ready to fill.

Prepare the filling:

  • Preheat the oven to 350º. In a medium-size bowl, whisk together the eggs, sugar, melted butter, and molasses until smooth. Stir in the mashed sweet potatoes until well blended. Stir in the spices, salt, and vanilla. Gradually stir in the half and half.
  • Pour the filling into the prepared pie shell and bake in the lower third of the oven for 55 - 60 minutes or until a knife inserted two-thirds of the way into the center comes out clean. The center should still be slightly wobbly.
  • Set the pie on a wire rack to cool. Serve slightly warm or at room temperature with whipped cream.

Serves 8 - 10

Shirley Cline