Articles written by Petra Paredez

Petra Paredez, Special to Village News|Updated Nov 24, 2020

Pumpkin pie gets the top billing at Thanksgiving, but I have a soft spot for sweet potato pie. Some people expect it to have a starchy texture, but the secret to making a really good one is to roast sweet potatoes with their skins on – protecting the flesh from drying out in the high heat –until the starches have broken down and deeply caramelized. The end result is a deeply satisfying custard pie with a molasses-y tang. Makes one 9-inch pie 2 medium sweet potatoes 2/3 cup...