Southern Sides
Tomato and Okra Pie:
6-8 Heirloom Tomatoes, Sliced
One Pre-made 9" Pie Crust
1/2 C. Okra, Sliced
1/3 C. Yellow Onion, Chopped
2 Garlic Cloves, Minced
1 1/2 C. Italian Blend Shredded Cheese
Salt, Pepper to Taste
2 Tbsp. Butter, Melted
Preheat oven to 350 degrees. Cook pie crust for 5-7 minutes. Using paper towel, pat excess juice out of tomatoes. Place a layer of the tomatoes on the bottom of the pie crust. Add a layer of okra, followed by a third of the onions and garlic. Sprinkle with a dash of salt and pepper before coating with a third of the shredded cheese. Repeat for two more layers, with the final layer being cheese. Brush outer pie crust with butter. Place in oven and cook for 25-30 minutes, or until top layer of cheese begins to brown.
2 Tbsp. Olive Oil
4 Large Sweet Potatoes, Sliced 1 1/2-2" thick
2 C. Sweet Tea
1/4 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 Tsp. Sea Salt, divided in half
2/3 C. Bourbon
1/3 C. Brown Sugar
1/4 C. Light Corn Syrup
Heat olive oil in large skillet to medium-high heat. Place potatoes in oil and cook until beginning to brown, about 4-5 minutes on each side. Reduce heat to medium-low. Add 1 C. of the Sweet Tea, or enough to just reach the top of the potatoes without covering completely. Sprinkle the cinnamon, nutmeg and half of the sea salt on top. Allow to simmer for about 30-45 minutes until the inside has softened. In the meantime, heat bourbon to medium high heat. Add brown sugar, corn syrup and remaining sea salt; mix well. Allow to thicken for 10 minutes before reducing heat to low. Keep warm until serving. Once the potatoes have completed cooking, top with bourbon caramel sauce prior to serving. If making ahead of time, place potatoes in oven safe pan with extra cooking liquid and any remaining sweet tea necessary to just barely reach the top of the potatoes. Potatoes can be topped with caramel before refrigeration as well.
