Sunday, October 16, 2011

Put oon my cowboy boots, make a Sweet Potato pie for my 2-step man!!!

My CSA is coming to an end soon. I am going to miss the weekly supply of wonderful fresh vegetable. I will also miss the "surprise" challenge each week. This week CSA came with a pile of sweet potatoes. They are all in some funny shape. I was told that our fall has been very dry and the soil was hard, the sweet potatoes were trying so hard in the ground and they ended up in some elongated knotty shape. They are still sweet and wonderful. I wanted to do something with them apart from roasting. I then remembered how much I loved sweet potato pie when I lived in the south. I found a recipe online, as usual, I "Kulia-fied) it. I am making a pie for Mr Wonderful. 

I came to the conclusion that Mr Wonderful is a "closet" pie-lover. He said he did not care for dessert or sweet, but he would always find room for pie. He would have a slice of pie for breakfast! He told me  he knew pies, his mother and sisters were all bakers. They used to make some amazing pies. However, they have never make sweet potato pie. This will be a nice surprise for him - some sweeet po-ta-to pie for my hon-ky-tonk man! (You have sing this like a country song).

Classic Southern Sweet Potato Pie. 
1 lb sweet potatoes. Clean, boiled and peeled

1/2 cup sugar
1/2 cup melted butter
1/2 cup milk
2 eggs
1/2 tsp grounded cinnamon
1/4 tsp grounded ginger
1/4 tsp grounded clove
1 tsp vanilla
1 ready made unbaked pie crust
Pre-heat oven to 350 degrees
Line a 9" pie pan with the crust. Crimp the edges or you can just press down the edge with a fork to create a pattern.
Crack 1 egg in a small bowl, separate the yoke from the white. Reserve the yoke
Brush the pie crust with a bit of the white. I call this "waterproofing" to prevent the crust from getting too soggy from the custard.
In a med bowl, mash the sweet potatoes. Make about 2 cups.
Add 1/2 cup sugar, mix well.
Add 1 egg, the reserved egg york with the remaining white. Mix well
Stir in butter
Then milk.
Add cinnamon, ginger, clove and vanilla.
Whisk the mixture together till blended.
Pour the custard into the prepared crust
Place the pie on a baking sheet and bake for 60 mins.
Pie is ready when you insert a toothpick in the center and it come out clean.
The filling will puffed up during baking. Let it cool for 10 mins, the cake will flatten out and ready to serve

Serve with a vanilla ice cream or maple whipped cream on the side

To make Maple Whipped cream:
With a mixer, whip 1/2 cup of heavy whipping cream till soft peak forms
fold in 2 tbsp of maple syrup. Continue whipping the cream till set.
Leave in the fridge for 30min.


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