” I have been obsessed with chess pie and its story since first having it in Texarkana, Arkansas at Bryce’s Cafeteria. It is so versatile as a base I wanted to bring it to the Thanksgiving table. If you are not a fan of sweet potato use canned pumpkin or even apple butter as a substitute.”
Hosting Thanksgiving dinner this year? Or maybe you just need to make sure you don’t show up to the party empty-handed. Chef Matt is here to help. This year, he has a recipe to help wrap up your Thanksgiving gathering… and maybe even upstage the main course because this is the kinda pie that makes you do a little jig with every bite.
Trying one of this recipe at-home? Share with us on social by using hashtags #AVery21cThanksgiving and #CookingWith21c
Sweet Potato Pie
Prep time: 15 minutes. Cook time: 1 hour 15 minutes
For the Crust:
3 cups graham crack crumbs
2/3 cup sugar
6 oz melted butter
For the filling:
4 lb sweet potatoes
2 1/2 cups sugar
1/2 cup light brown sugar
4 tbs fine cornmeal
1 tbs salt
6 oz melted butter
1 cup buttermilk
Zest of one lemon
- Preheat an oven to 350.
- Make the crust: Melt the butter in a small pan and let cool. Combine sugar, graham cracker crumbs, and butter in a bowl and mix until combined. Press evenly into two 9 inch springform pans.
- Roast the sweet potatoes whole for 45 minutes or until they are soft and are starting to caramelize. remove the skin and mash the potatoes with a fork until smooth.
- In a large bowl combine sugar, brown sugar, cornmeal, and salt. In a small bowl whisk eggs, buttermilk, lemon zest, and sweet potatoes.
- Divide the filling between the two pans.
- Place in the oven and bake for 45 to 50 minutes until the center is set.
- Cool and remove from springform pan. Serve with whipped cream and candied pecans.
Trying one of these recipes at-home? Share with us on social by using hashtags #AVery21cThanksgiving and #CookingWith21c. Be sure to tag @GrayandDudley!