Gloria Young, who is retired from the Hopkinsville Kroger store, sent Hoptown Chronicle a pie recipe from her late mother, Frances L. Cross Young, a Trenton native who was a homemaker and also worked in the homes of several Pembroke families, including the Luttrulls, the Meachams, the Bracy family and Nancy Farmer.
Gloria recalled when her sister Teresa Graham learned to make the pie while living overseas.
“This story goes way back several years when my youngest sister was married and living in Germany,” she wrote. “It was almost Thanksgiving and she wanted the recipe for our sweet potato pie, since I was considered the baker. So here we are on the phone going over how to make this pie and being excited that she wanted to make it to have a taste of home being so far away. And it turned out great and was a hit at the Thanksgiving dinner, and now she’s a pro at both the pie and the dressing, though the dressing took a little longer to master.”
Gloria said she tells people to follow the recipe the first time they make the pie. Then the next time, add or reduce ingredients to suit your own taste.
Sweet Potato Pie
*Recipe makes 2 pies.
INGREDIENTS
- 2 large sweet potatoes
- 1 1/2 cups sugar
- 2 tablespoon plain flour
- 2 eggs
- 1 stick real butter
- 2 cups evaporated milk
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon real vanilla extract
INSTRUCTIONS
- Cook potatoes until tender, drain and peel.
- Put potatoes in a bowl with butter and 1 cup sugar. Mix well.
- Add spices and flour to 1/2 cup sugar and mix well, then add in bowl with potatoes.
- Beat in eggs and add milk and vanilla and mix well. Pour into two deep pie crusts.
- Bake at 350 degrees for 1 hour.
