Recipe by: Lisa Prince
NORTH CAROLINA OLD FASHIONED SLICED SWEET POTATO PIE
This delicious recipe is from Matt Johnson, an up-and-coming chef, studied at the School of Natural Cookery in Colorado where the emphasis is on vegetarian cooking. He returned to the South to be closer to his family and his love for Southern cooking.
Servings: 8
Cook Time: Prep Time: 30 minutes; Total Time: 2 hour and 30 minutes
Meal Type: Dessert
NC Ingredients: Sweet Potatoes
Ingredients
Directions
Preheat oven to 425 degrees F. Line a 9-inch pie plate with 1 layer of pastry; set aside.
Wash, peel and cut sweet potatoes into 1/4-inch slices. Combine 1 cup of water and the salt into a large saucepan. Add sweet potato slices. Cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about 5 minutes. Drain slices and rinse them with cold water until they are cool to touch. Drain slices well; transfer them to a large mixing bowl.
To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into a pastry-lined pie plate and dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top to allow steam to escape.
Bake in 425 degrees F. oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. (If edges of crust start to brown too quickly, drape lightly with strips of foil. Cool pie on wire rack at least 1 hour. Serve warm or cool.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.