Mildred’s grandson Aaron DiGrassie learned to make this pie during his days of cooking at the Excelsior Hotel in Italy. With its sturdy texture and perfect amount of sweetness, this recipe seems like it could have come from any Southern granny’s recipe file.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a 9-inch pie plate with the rolled-out crust.
Step 2
Place the potatoes into a saucepan and add water. Cover and boil gently 20 minutes or until tender. The water should be almost evaporated. Drain off any remaining water. Mash with a mixer until smooth.
Step 3
Whip the eggs in a bowl until frothy. Add the sweet potatoes, sugar, cinnamon, nutmeg, cloves, milk, butter, and salt and mix until smooth. Pour the filling into the crust.
Step 4
Bake for 20 minutes, then lower the oven temperature to 375°F and bake another 15 to 20 minutes, until almost completely set. The filling should wobble very slightly in the center when the pan is jiggled, but a toothpick inserted 1 inch from the edge should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature.
