1913 - Dishes and Beverages of the Old South

Sweet Potato Pie

DDV CULINARY

Line a deep pie pan with short crust rolled a quarter-inch thick,
fill it with raw sweet potatoes, peeled and sliced thin.
Add to them, for a pan of medium size,
three cups sugar,
a cup of butter, cut in bits,
mace,
cloves
and nutmeg to taste,
half a cup cold water
and half a cup good whiskey or sherry.
Cover with a crust an eighth-inch thick, prick well,
also cut a tiny cross in middle,
and bake in a hot, but not scorching oven, three-quarters of an hour--
full hour if the pan is large.
Turning another pan, fitting the rim over, helps to make the baking sure and even.
Remove the cover pan ten minutes before taking up.
Serve hot.
This requires no sauce.