Old Fashioned Sliced Sweet Potato Pie

  • 1 pastry for 9-inch double-crust pie
  • 3 medium sweet potatoes (about 2¼ lbs), peeled and sliced into ¼-inch rounds
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon butter, cut

Preheat oven to 375 degrees Fahrenheit*. Line a 9-inch pie plate with 1 layer of pastry; set aside.

Combine 1 cup water and salt in a large saucepan. Add sweet potatoes, cover, and bring to a boil over high heat. Reduce heat, and simmer until sweet potatoes are barely tender when pierced, about 5 minutes. Drain slices, and rinse with cold water until 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 pastry-lined pie plate; 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 until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. Cool pie on wire rack at least 1 hour. Serve warm or cool.

*Note: Our test kitchen found 375 degrees Fahrenheit to be the ideal oven temperature.

This recipe was provided by The North Carolina Sweet Potato Commission and first appeared in Our State’s November 2012 issue.

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