NOT ALL SWEET POTATOES ARE CREATED EQUAL We Stock ONLY THE HIGHEST QUALITY for Thanksgiving
Like anything else, small, family-run businesses with caring staff pay more attention to the products they sell and the service they offer their customers. It’s true for us, and it’s true for the family-run farm we purchase all of our sweet potatoes from for the Thanksgiving holiday season and beyond. It’s Vick Family Farms in Wilson, North Carolina. Their yams are really amazing because they are so consistent and sweet tasting. There really is a difference between these sweet potatoes and many mass- grown yams sold in other stores. We were in contact with Vick just recently because they were definitely impacted by hurricane Florence. They had some flooding, and they lost some of the crop this year, but they will still be able to handle our needs for you and your family for the Thanksgiving holiday. This is all the more reason to support them this year so they can recover from the storm.
Check out Vick’s website and you will see what we mean … Enjoy!
www.vickfamilyfarms.com
SWEET POTATO PIE
Ingredients • Pastry for a 9-inch, double-crust pie • 3 medium sweet potatoes (about 2 1/4 pounds), peeled and sliced into 1/4-inch rounds • 1/2 teaspoon salt • 1/2 cup granulated sugar Directions 1. Heat oven to 425 F. Line a 9-inch pie plate with one layer of pastry; set aside. bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about 5 minutes. Drain slices and rinse with cold water until cool to touch. Drain slices well; transfer them to a large mixing bowl. 3. Add sugars, lemon juice, flour, and pumpkin pie spice to sweet potatoes. Toss gently with a 2. Combine 1 cup of water and salt in a large saucepan. Add sweet potatoes; cover and
• 1/3 cup brown sugar, firmly packed • 2 tablespoons lemon juice • 2 tablespoons all-purpose flour • 1 tablespoon pumpkin pie spice • 1 tablespoon butter, cut into bits
spatula until slices are evenly coated. Spoon sweet potatoes into pastry- lined pie plate and dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3–4 slits in the top to allow steam to escape. 4. Bake in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil.
5. Cool pie on wire rack for at least 1 hour. Serve warm or cool.
Number of servings (yield): 8 Nutrition per serving (1 slice): 440 calories; 5 grams protein; 75 grams carbohydrates; 5 grams dietary fiber; 14 grams total fat
Recipe courtesy of Chef Matt Johnson, School of Natural Cookery, CO
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