Saturday, December 27, 2008

Sweet Potato Pie

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Here is the recipe for the Sweet Potato Pie I learned to make at my Vegetarian Thanksgiving class at the Chopping Block! We made a vegan version of it at our Holiday Dinner Party, but I'll post about that separately since we deviated quite a bit from the original version. Both versions were very good, but I think I'll stick with the vegan version in the future (somehow it feels less sinful, even though I know it's probably the same calorie-wise).

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Sweet Potato Pie
For the filling:
1 pound roasted sweet potatoes, mashed
one 12 oz can evaporated milk
2 large eggs
1/4 teaspoon fresh grated nutmeg
1 teaspoon cinnamon
3 tablespoons crystallized ginger, minced
1/2 teaspoon salt
1/4 cup sugar
1/2 cup brown sugar
1/2 recipe pie dough

Preheat oven to 425 degrees.
Roll out your pie dough so it fits into a 9 inch pie dish. Crimp the edges under and set aside.
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Mix all ingredients together for the filling and pour into the prepared pan.
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Place pie in preheated oven and bake for 15 minutes, and reduce heat to 350 degrees.
Continue to bake for another 40 to 50 minutes, or when a knife is inserted it will come out clean.

Remove from oven and let rest at room temperature for at least 1 hour. You can serve at room temperature or cold, with or without whipped cream.
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Notes from class:
- Crystallized ginger is easily found at Whole Foods or any specialty store
- Roast the sweet potatoes before starting. Approximately 2 potatoes per pound
- Can also use pumpkin instead of sweet potato
- Use a ricer to mash the sweet potatoes
- Food scales are a must in any kitchen!

- Cream the eggs & the sugar first.
- Don't stir the potatoes too much or they'll get gluey

For the crust
- Use lots of flour on work surface & rolling pin to prevent sticking.
- Let dough temper 10 minutes before rolling so it's not too cold.
- Use the rolling pin to place the dough into the pie plate.
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- Leave edges on when you add the filling, then use kitchen shears to cut the excess.
- Tuck the edges under before crimping.
- Cover the edges with foil at the beginning to protect it from burning.

- Instead of egg wash, can use heavy cream to give it color.
- Pie is done when filling is no longer jiggly.

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