Mama’s Sweet Potato Pie

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Sweet potatoes possess a “superfood” reputation for the mega nutrients they contain and are widely considered one of the most healthy and versatile vegetables available for the human diet. (Sweet potatoes are also honored by a wonderful Winston-Salem, N.C. restaurant that takes their name.) I remember my Grandpa Lee Quinn always relished the opportunity to bake and eat a sweet potato with supper, correctly believing it to be a smart food choice. I have the same perspective, enjoying the sweetness of such a potato, as long as it’s not drowned in butter and brown sugar. Let’s reserve those ingredients for an occasional sweet potato pie!

I love both sweet potato and pumpkin pies, despite my opinion that they’re very similar in taste and appearance and my understanding that most of America prefers one over the other for the family Thanksgiving table. Am I the only one who thinks it’s easier to get away with making a sweet potato pie year round because pumpkin is so closely associated with fall, both for Halloween and Thanksgiving?

In our kitchen, if it’s a pie, any pie, then it’s acceptable any time!

This is our tried-and-true recipe for homemade Sweet Potato Pie. It’s called “Mama’s” because the ingredients are directly from my wife, Molly’s mother. And also because we added a twist borrowed by the famed Mama Dip’s restaurant in Chapel Hill, North Carolina. (By the way, Chapel Hill is one of the South’s great foodie towns, if you’ve never been.) “Mama Dip” boils her sweet potatoes, instead of baking them, prior to mashing. We couldn’t tell a difference in taste when we boiled our potatoes, but we did find it to be an easier process overall.

Regardless of how you cook it up, sweet potato pie is truly worthy of the old Alabama song that sings, “Song, song of the South. Sweet Potato Pie and I shut my mouth.

Mama’s Sweet Potato Pie

Ingredients

1 pie crust

1 cup mashed sweet potatoes

1/3 cup melted butter

2 eggs, beaten

1/3 cup milk

1/2 teaspoon baking powder

1 pinch salt

1 teaspoon nutmeg

1 teaspoon vanilla

1 cup sugar

Directions

1. Stir all filling ingredients in large bowl.

2. Poke holes in pie crust with fork.

3. Pour filling into crust.

4. Bake at 400 degrees for 30 minutes. (#FoodieScore Pro Tip: Sometimes we make mini pies, and the baking time for this recipe is about 15 minutes for such pies in our oven.)

5. You can sprinkle a pinch of nutmeg atop each sweet potato pie either before or after baking.

Baked Pie Company, Asheville, N.C.

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What if I told you there’s a place where you can get three hearty slices of delicious homemade pie alongside a creamy scoop of sweet ice cream, all on a plate just for you or to share with friends and family, for $13?

Your reaction will immediately reveal how alike or different we are.

Well, there is such a place, and it’s a South Asheville shop called Baked Pie Company. The slice trio a la mode is known as a “Pie Flight,” a takeoff on the multiple-option beer flights made popular by breweries.

Baked Pie counter

This is where we determine our degree of similarity. Beer just isn’t a thing for Molly and me. Pie, however, well, it’s the only thing sometimes. Outside of a great restaurant that serves both top-notch cheeseburgers and tacos, there’s nothing that excites us more than visiting a stellar pie shop with an array of sweet slices.

Baked Pie Company has no doubt instantly joined our list of favorite pie shops with its seemingly endless display case of fruit, cream, nut and other pies. There are sugar and gluten free options. There are cheesecakes. You can order a whole pie. You can enjoy just a slice. You can indulge in a flight, which we highly recommend.

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On our first-ever visit, Molly and I each sampled our own flight. To be transparent, she took home almost half of her slices to enjoy later, but I finished the whole flight in one sitting. Hey, it was my birthday, and it was my lunch that day!

Each pie itself was incredible, and the crusts were perfectly flaky and light, not overdone in the slightest.

The honey pecan, available most every day on a rotating menu, was perfectly sweet without going over the top, and the caramelized nuts on top were so fresh and perfectly placed it’s like Baked added them after the pie cooked. The blueberry crumb offered a fresh berry taste with a sweet, slight crunch. The sweet potato was rich with real sweet potato flavor and texture, while offering the balance of a fine streusel. The lemon chess was wonderfully tart. The cranberry cheesecake a creamy delight. And the fudge brownie so rich and chocolately with the taste of real cocoa!

We enjoyed our pies in the dining area of Baked, which offers wooden tables and chairs, both in a family-style table setup and along a counter-style seating option. The rustic accents around the room add another nice touch that makes the place feel just like home. That and the aroma and sight of all that pie!

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When it comes to dessert, we understand that many folks enjoy a slice of cake, a fancy cupcake or another favorite option. We’re not those people. No, we’re pie people, and Baked Pie Company is a kindred spirit in our foodie world. If you’re a pie person, too, it’s an urgent addition on your must-visit list!

Baked Pie Company: 4 Long Shoals Road, Arden, N.C. and 50 North Merrimon, Woodfin, N.C.

Pro Tip: Check the Baked Pie Company Facebook page each morning for the day’s pie list!

Foodie Travels: Scratch Bakery, Durham, N.C.

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Molly and I are always excited to find a fresh local bakery. When that bakery serves up several kinds of homemade pie, it’s even better.
During a quick stop in Durham, N.C., we visited Scratch, one of those local places that feels almost like it’s set in a different location than it actually is. Scratch offers outdoor seating that has the cafe-style feeling of a European city plaza. But it also provides the desserts and brunch items recognizable in American dining venues.
We went to Scratch for pie, and on the day we visited, the offerings included chocolate, lemon chess, buttermilk sugar, sweet potato, rhubarb and more.
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While all of the options we sampled were delicious, and we sampled about everything but my least favorite flavor of rhubarb, the buttermilk sugar was the most unique. It had a creamy yet light, sweet, buttermilk-flavored filling, with a crunchy layer of sugar right on the crust.
The crust. It was the most flaky, pastry-like crust I’ve had in recent memory on any pie. And pie is our typical dessert of choice anywhere we can eat it, at home or on the road.
Scratch also serves up brunch items like the popular avocado toast and traditional breakfast sandwiches, as well as other pastries, coffees and drinks, and lunch menu choices.
If you visit, don’t expect to park right outside. The section of Orange Street is set up to be a pedestrian walkway. But you can find a variety of half-hour, hour and two-hour parking throughout downtown.
Scratch Bakery
111 W. Orange St., Durham, N.C.
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