This was a throw-things-together-and-see-what-happens pie. Turned out well! I sauteed one 250g packet frozen spinach with some chopped leek, then mixed it with two 250g tubs of light/low-fat ricotta, a little grated Parmesan, whatever was left of a packet of grated mozzarella (about 250g), two lightly beaten eggs and some pepper. Baked it puff pastry for about 40 minutes. With the leftover cheese mixture I made “rolls” and baked them for about 25 minutes.
Happy Thanksgiving! We celebrated Thanksgiving here in Australia yesterday, as my husband is American. Turkey, mashed potato, gravy, cranberry sauce, peas, corn, rolls and of course dessert – sweet potato pie and brownies.
I’d never eaten sweet potato pie before, only seen it (and pumpkin pie) on many American TV shows. Husband prefers sweet potato pie over pumpkin pie, so I aimed to please. The recipe received thumbs up from all; our Thanksgiving guests had not eaten it before either. I couldn’t bring myself to buy a ready-made pie crust, the frozen pie crusts at the supermarket just looked so artificial and lacking in goodness! I made shortcrust pastry by rubbing cold butter into plain flour, then forming dough by adding a tablespoon or two of iced water. It was fairly quick, and definitely worth the extra effort. I found 40 minutes was enough time in the oven for the pie.
Sweet Potato Pie
From: Allrecipes.com
View recipe and reviews here.
US recipe
PREP TIME 30 Min
COOK TIME 1 Hr 50 Min
READY IN 2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 1 9-inch pieINGREDIENTS
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crustDIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Metric version of ingredients
INGREDIENTS
454 g sweet potato
115 g butter, softened
200 g white sugar
120 ml milk
2 eggs
2 g ground nutmeg
1 g ground cinnamon
5 ml vanilla extract
1 (9-inch) unbaked pie crust
