Sweet Potato Pie

potatopieSweet! Potato Pie @ Plimoth Plantation
Plymouth Colony Foodways: Notes and Recipes from a 17th Century Kitchen

  1. Boil the potatoes. Last winter, in the Hardcore Hearth Cooking Workshop, we boiled five pounds of sweet potatoes. Boil them whole so that they don’t get waterlogged. Drain, cool, and peel.
  2. Slice them as thick as tour thumb…I took this to mean in one inch slices – larger chunks versus smaller bits. There’s still some cooking to come, and you don’t want paste.
  3. Powder your spices – nutmeg, cinnamon, ginger, sugar – sounds an awful lot like pumpkin pie spice……
  4. Put the spices and sugared potato slices in a pastry lined dish, like this:
  5. potatopie

  6. If you have marrow from marrow bones, add it now. If you do not have marrow, do not panic – add some generous dollops of butter.
  7. Add raisins of the sun without there stones (thank you seedless grapes that make seedless raisin!); quartered dates – it’s 5 pounds of potatoes, be generous.
  8. Orangeo, cittern and eringo root are probably not on your shelf…leave them out – a little grated orange rind or candied orange peel would not be amiss. Add a little more butter on the top to melt down on the whole thing, put on the top crust and cut a vent in the center.
  9. Bake. Start at 450 and turn the oven down to 375 after 10 or 15 minutes (you know your oven better then I do). The top should be golden brown and the insides should smell GLORIOUS….but wait, we’re not done yet….this is the part that puts it over the top
  10. When the pie pan is cool enough to lift, beat and egg yolk with some sack wine, sugar, a little vinegar and drawn butter. Pour this lear into the vent hole, and shake it up . Another word for this is to shog it – sprinkle some sugar on the top, and serve.
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