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Persian-Spiced Sweet Potato Pie

Washington Post Recipe Tester: Sweet Potato Pie

‘Great Sauces Transform Good Food into Gourmet’ 

Joe Yonan at the Post

Joe Yonan’s Persian-Spiced Sweet Potato Pie published today in the Washington Post. Food and Travel Editor, his newest book is “Eat Your Vegetables: Bold Recipes for the Single Cook”. Recipe of Sweet Potato Pie excerpt I had the privilege of testing the recipe. I made the sweet potato pie pictured in the full page spread of the Weeknight Vegetarian on the back page of the Food Section today.

This is a new gig for me. In September of 2013 I was invited by Bonnie Benwick, Deputy Food Editor of the Washington Post, to be a Recipe Tester for the Post. I enjoyed designing half moon slices of garnet sweet potato in a pattern reminiscent of a ‘French tart’.

Recipe Tester - Sweet Potato PiePersian spices: cinnamon, cardamom, coriander and nutmeg, meld with butter and soak into the sweet potato slices while it bakes. When you slice the pie into wedges you can see the layers lined in curvy rows. It has a touch of rose water for an exotic flavor. Luscious!

Click here for the recipe.

Here’s my photo shoot.
Slice the Sweet Potato

Lining Slices

Lining Slices to the center

Add Brown Sugar and Spice

Persian-Spiced Sweet Potato Pie

Slice of Pie
Cook with Sauces
Washington Post Recipe Tester: Sweet Potato Pie
Written by
Photographs and Styling by Helen Horton
Updated: November 20, 2013

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4 Responses to Washington Post Recipe Tester: Sweet Potato Pie

  1. Sharon Larson November 21, 2013 at 10:01 pm #

    Wow! This pie is lovely–a work of art! Congratulations on becoming a recipe tester for the Post.

    • helenhorton November 22, 2013 at 12:16 am #


  2. Jo Ann November 22, 2013 at 12:14 am #

    This pie is exquisitely presented. I can imagine it on a royal table. Congratulations. I bet it tastes as good as it looks.

    • helenhorton November 22, 2013 at 12:16 am #

      It was fun making and making it.

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