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| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
|
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
2111.0. "Sweet Potato Pie" by OCTAVE::VIGNEAULT (We're all bozos on this Q-bus) Tue Nov 21 1989 14:02
Here's a recipe for a Sweet Potato Pie with Pecan Crust. This is
excerpted from the Nov 89 Gourmet Magazine. I've tried it and it's
very good. If you like squash or pumpkin pie, you should like this.
You could also use the crust for a pumpkin or squash pie.
For the crust:
1 cup pecans
2 tablespoons sugar
1 1/4 cups all purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 teaspoon salt
3 tablespoons ice water
raw rice for weighting the shell
For the filling:
2 1/2 cups sweet potato puree (recipe follows)
1 cup half & half
3 large eggs beaten lightly
3/4 cup pure maple syrup
1 1/2 teaspoons maple extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
whipped cream as an accompaniment/pure maple syrup as an accompaniment
Making crust:
In a food processor grind coarse the pecans with the sugar and transfer
the mixture to a bowl. In the food processor blend together the flour,
the butter, and the salt until the mixture resembles meal and add it to
the pecan mixture. Add 3 tablespoons of ice water, toss the mixture
until the water is incorporated, and press the dough onto the bottom
and up the side of a 9 inch (1 quart) deep-dish pie plate, crimping
the edge decoratively. Prick the crust with a fork and chill for
30 minutes (the crust may be made 2 weeks in advance and kept wrapped
well and frozen). Line the crust with foil, fill the foil with the
rice, and bake the crust in the middle of a preheated 425 degree oven
for 7 minutes. Remove the rice and foil carefully, bake the crust for
5 minutes more, and let it cool.
Making the filling:
To make the sweet potato puree ....
2 lbs of sweet potatoes (about 3 potatoes) peeled and cut into 1 inch
cubes.
On a steamer rack set over boiling water steam the potatoes, covered,
for 20 to 25 minutes, or until they are very tender. Force the
potatoes through a ricer or in a large bowl beat them with an electric
mixer until they are smooth - makes about 2 1/2 cups
.... onward with the filling instructions ...
In a large bowl whisk together the sweet potato puree, the half and
half, the eggs, the maple syrup, the maple extract, the cinnamon, the
ginger, the cloves, and the salt until the filling is smooth.
(The filling may be made 2 days in advance, and kept covered and
chilled). Pour the filling into the crust, bake the pie in the
middle of a preheated 350 degree oven for 40 to 45 minutes, or until
it is just set in the middle, and let it cool on a rack. Serve the
pie sliced, topped with the whipped cream, and drizzled with the
maple syrup.
Enjoy, Larry
| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2111.1 | Sweet Potato Pie with Tofu | JURAN::TEASDALE | | Tue Oct 10 1989 13:05 | 39 |
| You prob[ably wouldn't call this "plain and simple" but you can easily
modify it for the ingredients in your cupboard. Substitute sugar for
barley malt, same amount. Use milk instead of tofu and cider. Sorry,
don't have any idea what the amounts for these would be. My guess is
that the proportions are the same as for a pumpkin or squash pie. If
you're feeling adventurous, use these ingredients. I've served this to
many people who otherwise wouldn't eat the likes of tofu and they
couldn't tell the difference.
SWEET POTATO PIE 9" deep dish
3 baked sweet potatoes
3 eggs
8 oz. tofu
1 c. cider or whole apple juice
3 T melted butter, optional
3/4 c. barley malt (found in health food store--
looks like molasses)
1 t. cinnamon
1-1/2 t. allspice
1/2 t. nutmeg
1/2 t. salt
1/2 c. chopped pecans, roasted (optional)
Combine all ingredients, except pecans, in blender or
food processor
Blend into fairly liquid mixture
Fold in pecans, if desired
Pour into unbaked piecrust
Bake 350 deg., 40-45 mins.
Pie will still be wet--do not overbake
Let set 30 mins. to 1 hr. before serving
|
| 2111.2 | | IMTDEV::BRUNO | Father Gregory | Fri Nov 29 1991 16:44 | 41 |
| Sweet Potato Pie (from da Froog)
2 cups cooked, peeled and mashed sweet potatoes
4 tablespoons butter or margarine
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1/2 cup bourbon whiskey
1 unbaked pie shell
Boil the sweet potatoes until very tender, then peel and mash them
well. Mix all ingredients together and place in an unbaked pie shell.
Place in a 400� oven and immediately turn the oven to 325�. Bake for
about 45 minutes or until the center of the pie is set. Test this by
inserting a table knife into the center of the pie. If it comes out
clean, the pie is finished.
Serve with whipped cream or ice cream on top.
Note: Any leftover filling can be baked in a baking dish and served as
a pudding.
-----------------------------------------------------------------------
Notes from me:
I shortened the time needed for this pie by using storebought frozen
pie crusts and canned yams. It still came out fantastic.
The amount of filling produced by this recipe allowed me to make 3 full
pies out of only two times the recipe.
Don't be concerned about the Bourbon, if you do not drink. The alcohol
does cook out, and only the flavor remains.
Make sure you use freshly grated nutmeg rather than the pre-ground
stuff. There is a significant difference.
This pie is GOOD!
Greg
|
| 2111.3 | Another Sweet Potato Pie Recipe... (try it) | BSS::BRUNO | Burly Computer Nerd | Sun Nov 26 1995 23:04 | 21 |
| Here's another recipe (mighty good one, too)
1/4 cup butter
1 cup sugar
2 eggs, separated
1-1/2 cups cooked, mashed sweet potatoes
3/4 cup evaporated milk
1 teaspoon vannila extract
1/2 teaspoon ground cinammon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 unbaked 9-inch pie shell
Whipped Cream (optional)
Preheat oven to 350F. Cream butter with electric mixer; gradually add
3/4 cup of the sugar, beating well. Beat in egg yolks. Stir in sweet
potatoes and next five ingredients. Beat egg whites until foamy.
Gradually add the remaining 1/4 cup of the sugar, one tablespoon at a
time, beating until stiff peaks form. Fold into sweet potato mixture.
Pour into pastry shell and bake for 40 to 45 minutes, or until set.
Cool. Top with whipped cream, if desired.
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