Compromise on the pies

December 22, 2010 at 7:45 am | Posted in Uncategorized | Leave a comment
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I guess I should admit something.  I am a really picky eater.  I have a list of foods in which I won’t eat and another list of foods I won’t even try.  A fan of mushrooms I am not.  Tomatoes? No way!  And don’t get me started on any kind of red meat other than beef.

But the worse of all is pumpkin.  Every autumn and winter pumpkin is seen everywhere creeping its orange goopey-ness into everything from soup to muffins to pies!  I love pie but for at least a decade now I have been deprived from them during the winter holidays because of that menacing squash!

No longer will I stand for a lack of pie consumption during Christmas!  I do, however, understand peoples affinity for a staple (in this case the dreaded pumpkin pie) so I decided on a comprise–sweet potato pie.

When I told my husband I was making sweet potato pie he thought it was a savoury dish and not dessert.  It seems not many people here in this part of Canada have tried sweet potato pie. I believe, that it isn’t that common a dessert in American save the south.  Since I love southern food I thought why not.  Sweet potato pie it was.

Sweet potato pie is similar to pumpkin pie as it uses a lot of the same spices that you will find in pumpkin pie.  Sweet potato pie, however, is a bit lighter, less dense and more importantly not pumpkin.

I chose this recipe because I liked the ingredients the most and I had everything on hand.  What are you waiting for, give sweet potato pie a try!

Photobucket

Sweet Potato Pie

from Ruth Reichl’s Comfort me with Apples

2 medium sweet potatoes (about 1 1/4 pounds)
1/2 stick (1/4 cup) unsalted butter
3/4 cup sugar
3/4 cup whole milk
3 large eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon dark rum (I omitted this)
1 tablespoon all-purpose flour (I omitted this)
1 unbaked 9-inch pie shell (I used my favourite pie dough recipe)

Method

Preheat the oven to 350°F.

Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the middle of the oven until very tender, about 1 1/4 hours. Cool to room temperature. (If preparing the night before, transfer sweet potatoes in airtight container and refrigerate).

Raise the oven temperature to 400°F, and place a shallow baking pan on the bottom rack.

Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be quite liquid).

Pour the filling into the pie shell.

Carefully transfer the pie to the heated shallow baking pan on the bottom rack of the oven and bake until the filling is just set, about 40 minutes.

Transfer the pie to a rack to cool.

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