Eat and Listen: Sweet Potato Pie (and I Shut My Mouth)


Alabama’s song, “Song of the South,” speaks to the hard times Americans faced in the times of the depression and even in the not so distant past. So, what does any card-carrying Southerner do when they are feeling down and out? They eat, of course. 

Sweet potatoes at one time were a seasonal crop, but now thanks to the work of some pretty smart scientist, they can be enjoyed year-round. While doing a little research on the subject of sweet potatoes, I learned that 40% of all the potatoes harvested are done so in North Carolina. Who knew? It is because of the sandy soil that is found in certain regions of the Tarheel State.

Today, the sweet potato gets top billing in many dishes. They are also very popular and on many menus in steakhouses across the country.

” Song, Song of the South // Sweet potato pie, and I shut my mouth.”


Here are a few go to easy recipes that are even worthy of the Thanksgiving table:

Sweet Potato Pie


4 medium sweet potatoes baked and sliced 2 cups

1 ½ teaspoons of vanilla

1 ½ teaspoons of cinnamon

3 eggs

1 ¾ cup of sugar

1 stick of butter, softened


Cream your sugar and butter with a mixer. Add the rest of the ingredients. Next, mix and pour into unbaked 9 inch pie crust. Preheat oven to 425 degrees. Bake for 15 minutes. Reduce oven temperature to 350 for an additional 35 minutes.


Sweet Potato Fries


5 pounds of sweet potatoes (about 7)

1/3 cup olive oil

1/2 teaspoon salt


Preheat oven to 400°F.

Line 2 baking sheets with foil; spray with a nonstick cooking spray.

Peel the sweet potatoes, if desired, and cut into 1/4-inch strips.

In a large bowl, combine sweet potatoes, oil and salt.

Use your hands to toss and coat.

Spread sweet potatoes in a single layer on foil without crowding; set aside remaining sweet potatoes.

Bake until crisp, about 30 minutes, flipping halfway through. Repeat until all the sweet potatoes are baked.


Simply Delicious Baked Sweet Potatoes


2 large sweet potatoes

2 tablespoons butter

1/4 teaspoon kosher salt


Preheat oven to 400°F.

Cover a rimmed baking sheet with foil. With a fork, pierce the sweet potatoes all over; place on foil and bake until fork tender, 45-60 minutes.

With a sharp knife, cut a line down the center of each sweet potato, gently squeeze the ends to open.

Top each sweet potato with 1tablespoon butter and 1/8 teaspoon salt.

 Image Source: BigStock, CMA