's recipe on page 686.The recipe just tells you to make pumpkin pie, but replace the pumpkin with pureed sweet potato. Unsurprisingly, when Yanna tried some (and without me telling her what it was), she assumed it was pumpkin pie. You can taste the potato, but the difference is subtle (especially when I over do the spices).
Ingredients
- 2 large sweet potatoes (peeled, halved, and cut into 2 cm thick slices)
- 1 cup water
- 1 pie crust (buy one or see page 665 of Joy of Cooking)
- 3 eggs
- 1 can (300 ml) of sweetened condensed milk
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1/2 tsp salt
- I cooked potatoes in pressure cooker. You could just boil them in a pot or cook them in the microwave.
- low pressure.
- Add water to pressure cooker.
- Add steam basket.
- Add potatoes.
- (Optional) Sprinkle potatoes with extra spices (from ingredients list).
- Lock lid and set to low pressure.
- Cook under pressure for 6 minutes.
- Quick release pressure.
- Drain.
- Mash.
- Separate the yolk and whites for one egg into two bowls. Yolk in small bowl and whites in large bowl.
- Beat yolk.
- Glaze pie crust with yolk.
- Bake at 475 F for 10 minutes. Check it after 5 to prevent over baking. It should be golden when done. (Note that Joy of Cooking recommends a lot more details that might improve your pie crust.)
- Reduce oven to 375 F.
- Add remaining two eggs to egg white and whisk.
- Add remaining ingredients and mix.
- If your filling isn't smooth, then puree until smooth (I transferred to our Magic Bullet
).
- Pour mix into pie crust (which should be still hot).
- Bake at 375 F for 35 to 45 minutes.
This post is based on a published recipe. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the cook book linked in the post.
No comments:
Post a Comment