Most recipes for sweet potato desserts start with mashed cooked
sweet potato. This one, which emanated from Georgia, starts with
raw grated potatoes. By the way, I am thinking it would be easier
to mix in melted butter--and that one doesn't really need to do
the egg-milk part separately.

Raw Sweet Potato Pie
Source: American Cookery magazine, March 1929, page 638
Formatted etc. by Jean B.

4 eggs
1 1/2 c milk
4 c grated raw sweet potatoes
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1/2 c sugar
1/2 c sorghum
1/3 c butter, at room temperature

Beat eggs and combine with milk.

Mix sweet potatoes, nutmeg, cinnamon, salt, sugar, and sorghum.
Add butter, then combine with the egg-milk mixture.

Pour into a buttered pudding pan and bake for 1 hour in a moderate
oven. When crusted around the edge and top, turn under and let a
crust form again. Do this twice, allowing the top and sides to
brown again before removing from the oven. Serve with cream,
sweetened and flavored to taste.

--
Jean B.