If you grew up in the South, when you think of autumn, pumpkin pie's fluffier, orange-hued cousin sweet potato pie might come to mind. Indeed, sweet potato pie is a staple that emerged out of the enslaved population of the deep South, where it has remained a symbol of home and family for generations. While there are a number of iterations of this pie, its texture and flavor are distinctive, and executing these to perfection can take know-how to master.
As a professional chef with a background in cultural anthropology, I have long been interested in the origins of classic dishes. I generally do a lot of research to find the most authentic recipes, making them repeatedly until I have perfected them. This is no different for a classic Southern-style sweet potato pie .
Though I sometimes play with permutations on the recipe, I am always mindful of the basics. There are some core mistakes that are often made that can compromise that quintessential flavor and texture that makes this a nostalgic recipe, and I am here to share those with you. Read on to discover the fundamentals to making sweet potato pie like a pro.
1. Mistake: Only relying on canned sweet potatoes Though often used interchangeably in the U.S.
, yams and sweet potatoes are not the same thing. They have different botanical classifications and distinct characteristics. Yams, which typically grow in humid environments across Asia and Africa, have purplish skin, pale-hued flesh, are starchier, and are mild in flavor.
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