A Year-Round Guide to Franklin and Nantahala

Watch all of our Recipe Box videos here. Yield: 2 pies. 2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and

Rosemary and Goat Cheese Strata

Watch all of our Recipe Box videos here. Yield: 2 pies. 2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and

Watch: How to Make Sweet Potato Casserole Pie

Sweet Potato Casserole Pie Recipe

Watch all of our Recipe Box videos here.


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
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
cup butter, softened
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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This story was published on Oct 28, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.