Holidays in the Great Smoky Mountains were celebrated with weeklong festivities. Friends, family and neighbors gathered to share good cheer with storytelling, music, dancing and, of course, food!
Bring a little bit of the Smokies to your holiday table this year with this traditional recipe for Sweet Potato Pie. For more traditional Smokies recipes, pick up a copy of Food and Recipes of the Smokies online or at any GSMA bookstore location.
Sweet Potato Pie
Bruna Winchester
Bryson City, NC
4 c. mashed cooked sweet potato (can also use pumpkin)
4 Tbsp butter or margarine, softened
4 eggs
2 c. sugar
2 Tbsp flour
1 tsp. salt
1 c. buttermilk
½ tsp baking soda
2 tsp vanilla
2 unbaked 9-inch pie shells
Combine sweet potato, butter, and eggs and mix well. Combine sugar, flour and salt and stir into potato mixture. Combine buttermilk and baking soda, add to potato mixture and mix well. Stir in vanilla. Pour filling into pastry shells. Bake at 350 degrees one hour and 10 minutes, or until set.
Louise’s Pie Crust
Louise Woodruff
Walland, TN
Flour, White Lily Self-Rising
½ c. buttermilk
1/3 c. shortening
Sift bowl full of flour, make well in center, add buttermilk and shortening. Dip in and mix together with hands to make a very stiff batter, then let set about 10 minutes. Work back down and roll out thin on floured board to fit pie pan. Pour pie mixture in. This dough can also be used for fried pies.
One Comment
That looks yummy! Of course, in my opinions, anything related to the smoky mountains is going to be good!