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
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.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
