You rarely see sweet potato pie on desserts menus at New England restaurants or bakeries. That’s because it’s strictly a southern confection that for some reason hasn’t made it up north. Instead there’s plenty of pumpkin pie recipes in our northern New England culinary sphere. It might be time to change that habit. I know I will after making sweet potato pie from a recipe courtesy of Dolester Miles, a James Beard Award pastry chef whose roots are firmly planted in Alabama–namely, at the chef Frank Stitt’s string of restaurants in Birmingham. I made the pie twice not for Thanksgiving but for a weekday dessert in my household. We just loved it.
Sliced pie with whipped cream and grated orange zest
