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Yield: 2 pies.
2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and mash; measure out 3½ cups)
½ cup sugar
1 teaspoon salt
½ teaspoon cinnamon
⅔ cup butter, melted
½ cup whole milk
2 eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
2 deep-dish pie shells, baked
1½ cups packed brown sugar
⅔ cup butter, softened
⅔ cup all-purpose flour
2 cups chopped pecans
Preheat oven to 350°. Combine sweet potatoes, sugar, salt, cinnamon, ⅔ cup melted butter, milk, eggs, and vanilla and orange extracts. Mix well. Spoon mixture into baked pie shells.
Combine brown sugar, remaining ⅔ cup butter, flour, and pecans in a small bowl; mix well. Top each pie with pecan mixture. Bake for 45 to 50 minutes or until pies are set.
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Eat, shop, learn, and celebrate what North Carolina has to offer this month.
In North Carolina, Thanksgiving pies — pecan, apple, sweet potato, pumpkin — have deep roots in farms from the mountains to the Coastal Plain. When bakeries wrap these homegrown ingredients in a buttery crust, pie makes perfect.
Happy fall, y’all! We’re celebrating the season with a North Carolina-themed jack-o’-lantern carve-off — and we want to see your skills! Find out how to enter our Instagram giveaway.
Give thanks for pie! Creamy chocolate walnut; sweet potato covered in a buttery, crunchy topping; classic, custardy pumpkin — these favorites are fit for a feast.
