The recipe got me interested in sorghum. I'd heard of it but had never
seen it in a grocery store. It turns out that sorghum is a grain
generally grown for animal feed. Sweet sorghum is crushed like sugar
cane to produce sorghum syrup. I'm guessing that's what's meant in this
recipe. I'm further guessing that molasses would make a good substitute.


--Lia


Jean B. wrote:
> 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.
>