George Washington Carver was born sometime in January 1864. Scientist, botanist, inventor and educator, he was a regular Renaissance man. Widely known for his many uses of the peanut, he also was a big booster of Sweet Potatoes. Here are 32 recipes and other information from his November 1936 Bulletin # 38. Below you will find two fine pie recipes:
No. 6. PIE (EXTRA FINE)
Boil in skins. When tender, remove skins; mash and beat until light. To each pint of potatoes, add 1/2 pint of milk, 1/2 pint of cream and four well beaten eggs; add 1 1/2 teacups of sugar (less if the potatoes are very sweet). Add spice, cinnamon and ginger to taste; one ground clove will improve it. Bake with bottom crust only. The above is enough for five or six pies.
No. 7, SLICED POTATO PIE
Line a deep baking dish with a rich sheet of pastry. Parboil the number of potatoes desired. When two thirds done remove the skins, slice lengthwise, very thin, cover the dish to a depth of 2 inches, sprinkle with ground allspice and a dash of ginger, cloves and nutmeg. To a pie sufficient for six people, scatter around the top in small pieces a lump of butter the size of a hen’s egg; add one teacupful of sugar and 1/2 teacupful of molasses. Add 1/2 pint of cream, dust a little flour over the top sparingly; cover with hot water, put on upper crust, crimp edges and bake in a moderate oven until done. Serve hot, with or without sauce.