For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
December 22, 1945 • The end of World War II in 1945 allowed the United States to ease most of its food restrictions. Sugar was the only commodity still rationed by this time, which might explain why recipe author and High Point resident Mrs. J.D. Brame used sweet potatoes in this holiday dish.
Yield: 8 servings.
3 sweet potatoes, peeled and quartered
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 large Granny Smith apples, peeled, cored, and cut into 1-inch chunks
¼ cup all-purpose flour
¼ cup firmly packed dark brown sugar
¼ cup unsalted butter, melted
½ cup pecans, chopped
½ cup raisins
Place sweet potatoes in a large saucepan and cover with water. Boil for 20 to 25 minutes or until just tender. Drain, cool, and cut into ¼-inch pieces.
Preheat oven to 350°. Lightly grease a 9 x 12-inch baking dish.
In a small bowl, mix light brown sugar, cinnamon, and nutmeg.
Layer sweet potatoes, brown sugar mixture, and apples in baking dish.
In a separate bowl, mix flour, dark brown sugar, butter, pecans, and raisins. Sprinkle over top of sweet potatoes and apples.
Bake for 30 to 40 minutes or until top is lightly browned. Serve warm.
— Recipe adapted by Lynn Wells
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