Thanksgiving Chef Recipe: Sweet Potato Pie

” 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.

-Print the recipe here.

Sweet Potato Pie

Prep time: 15 minutes. Cook time: 1 hour 15 minutes

Ingredients:

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

8 eggs

6 oz melted butter

1 cup buttermilk

Zest of one lemon

 

Instructions

  1. Preheat an oven to 350.
  2. 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.
  3. 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.
  4. In a large bowl combine sugar, brown sugar, cornmeal, and salt. In a small bowl whisk eggs, buttermilk, lemon zest, and sweet potatoes.
  5. Divide the filling between the two pans.
  6. Place in the oven and bake for 45 to 50 minutes until the center is set.
  7. 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! 

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