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).
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.
Mix all ingredients together for the filling and pour into the prepared pan.
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.
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.
- 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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