Aunt Ona’s South Carolina Sweet Potato Pie


by Millie Bentley

Greetings. Merry Christmas to all of you. we wish your day will be filled with love, loyalty and happiness. Being with family during a holidays is unequivocally critical to all of us, though infrequently that is not physically possible. When it’s not probable to be with them we like to spend a good apportionment of my day meditative of family and removing in hold by telephone.

I came opposite an “oldie-but-goodie” that, really, is improved than many of a new ones. And it’s easy. Our families generally got together for holiday dishes – Christmas, Easter and Thanksgiving. All of my aunts were good cooks, though many did not follow created recipes. My Dad’s sister Ona was an difference and my niece Rhonda has upheld on to a rest of us Aunt Ona’s honeyed potato cake recipe. She called it cake and that’s what it tastes like – but a crust. It’s some-more like a stew to be served as a side plate alongside a turkey. It’s a keeper.

Aunt Ona’s South Carolina Sweet Potato Pie

2 1/2 cups evaporated milk

3 middle yams or honeyed potatoes

2 cups sugar

2 teaspoons cinnamon

3 eggs

2 tablespoons butter, cold

1/2 crater blanched, slivered almonds

Preheat oven to 300 degrees. Pour divert into a 2 quart stew pan. Peel and abrade honeyed potatoes or yams and supplement to stew with milk. In a vast play kick eggs well. Add sugarine gradually, stability to beat. Next supplement cinnamon and almonds; supplement to divert and honeyed potatoes; brew well. Dot with butter. Bake in preheated 300 grade oven until firm, about 45 mins to an hour. A pointy blade extrinsic in core will come out purify when ready. Umm-m umm-m good!

Until subsequent week, dear Reader, vaya criminal Dios.

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