Next Up: Sweet Potato Pie

We grew a bumper crop of sweet potatoes here at Chez Pastry this year. Those vines pretty much took over our garden at the end of the season, in fact. We dug them, we cured them and now we’re ready to eat them — just in time for Thanksgiving. Let do this thing.

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10 Responses to Next Up: Sweet Potato Pie

  1. Evan says:

    But you have to tell us what kind of sweet potato pie you mean! Mashed and baked sweet potatoes with brown sugar and butter and maybe pecans and marshmallows on top? Pie crust with a savory sweet potato filling? Pumpkin pie, except with sweet potatoes instead of pumpkins?

  2. rainey says:

    How timely! I haven’t had sweet potato pie in decades.

  3. Susan says:

    Cure a sweet potato? Why must you cure them? How do you do cure them? Are the ones I buy at the store cured?

    • joepastry says:

      I didn’t know either until I had a crop. The ones you buy are indeed cured. More on that soon!

      - Joe

  4. naomi says:

    I heard something today on the local NPR feed about cooking sweet potato greens – you do that?

    • joepastry says:

      Hey Naomi!

      No we didn’t. I had no idea they were edible, though I guess it stands to reason. We were just waiting for the leaves to wilt after the first hard freeze here, which I was told was the time to dig the potatoes up, before they turned black-green at which point I understand the spuds start to rot.

      - Joe

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