Recipe For Potato Pie Biography
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Recipe courtesy of Kitchen Explorers
Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at Kitchen Explorers.
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Prep time: 20 Minutes
Cook time: 2 Hours
Yield: 8 servings
Course: Dessert
Cuisine: American
Occasion: Thanksgiving
Theme: Cooking with Kids, Family Friendly
Ingredients
3 Tbsp. butter
3 medium sweet potatoes
1/4 cup flour
1 teaspoon baking powder
1 egg beaten
1/2 teaspoon nutmeg or cinnamon or 1/4 tsp. of each
3/4 teaspoons salt
2 Tbsp. sugar or honey
1/4 cup nonfat or low fat milk
1 prepared pie crust or make your own (see directions below)
Directions
Remove the butter from the refrigerator to soften it. In a medium pot, bring enough water to cover the potatoes to a boil. Meanwhile, peel and cut the potatoes into large cubes, and add them to the heating water and boil for 15 – 20 minutes until they are fork tender. Preheat the oven to 350 degrees.
Drain the potatoes thoroughly and put them in a large bowl (alternatively, use an electric mixer). Mash the sweet potatoes with the butter and all the remaining ingredients except the crust. Whip the mixture until it is mostly smooth. (At this point, you can refrigerate the filling for up to 48 hours). Spoon the sweet potatoes into the crust and bake it for an hour (or up to 1 1/2 hours if you like a browner top). Let it cool for 10 minutes before serving it.
To make your own 20 minute pie crust: Combine 1 cup of flour and 1/2 tsp. salt in a bowl. With two forks, cut 1/3 cup plus 1 Tbsp. butter or Crisco into the flour mixture until it looks like coarse cornmeal. Sprinkle 2 Tbsp. ice water, 1 Tbsp. at a time, over the pastry mixture, tossing lightly with the fork after each addition and sprinkling only the dry portion. Pastry should be just moist enough to hold together, but not sticky. With a large piece of waxed paper underneath and on top of the dough so it doesn’t stick to the rolling pin, roll the dough into a circular shape. Lift off the top piece of wax paper, and flip the dough into a pie plate, gently pressing it into the plate and removing the waxed paper. With your fingers, flute the crust to the rim of the pie plate to adhere it. Trim the edges with a paring knife and patch the crust if needed. Refrigerate the crust until you are ready to fill it.
Sweet Potato Pie
This is a lot like pumpkin pie, but richer, sweeter, and with a softer texture. I prefer it.
2 large sweet potatoes, boiled and mashed
3/4 cups sugar
3 eggs, beaten
1/2 stick butter, melted
3/4 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
chopped nuts, (optional)
1 tablespoon rum (optional)
Pastry for a 1-crust pie
Preheat the oven to 375 degrees.
Roll out the dough and fit into a 9 inch pie pan; crimp the edges. Put into the freezer for 15 minutes.
Remove pie shell from freezer, prick the bottom and sides all over with a fork, line with aluminum foil and fill with pie weights or beans. Bake for 15 minutes, then remove foil and weights and bake 10 minutes more. Remove from oven and turn heat up to 400 degrees.
In a bowl beat the sugar into the mashed sweet potatoes. Beat in the eggs, then the butter. Add remaining ingredients and pour into the pie shell (it will be quite liquid).
Bake about 3/4 hour.
Ingredients:
For the Filling
2 pounds sweet potatoes (about 2 large)
3/4 cup canned coconut milk
3/4 cup light brown sugar
3 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
For the Crust
1 1/4 cup ground gingersnap cookies (about 25 cookies)
1/3 cup shredded unsweetened coconut
4 tablespoons unsalted butter, melted
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Method:
Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until very tender. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.
Meanwhile, to make the crust, stir together gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
To finish making the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.
Nutritional Info:
Per Serving:260 calories (100 from fat), 11g total fat, 7g saturated fat, 55mg cholesterol, 160mg sodium, 36g carbohydrate (3g dietary fiber, 21g sugar), 4g protein
Special Diets:
Vegetarian
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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