Cupcaitering

Sunday, April 15, 2012

Pi Day and Falling a bit behind

Pi Day other wise known as 3.14 or March 14th....more than a month ago.


Woops. Turns out I've been so busy baking that I've neglected the blogging.


Sweet Potato Pie....tastes almost exactly like pumpkin pie but (in my opinion) has a better texture. The no roll crust....probably not as good as my usual crust, but this allows me knock off two of the recipes from the Joy the Baker cookbook.

Taken from: "Joy the Baker Cookbook"

Pie Recipe:

2 cups of mashed sweet potatoes
3/4 cup packed brown sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 1/4 cups evaporated milk
3 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract

No Roll Crust Recipe:

2 1/4 cups all purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
1/4 teaspoon baking powder
6 tablespoons unsalted butter, frozen
1 heaping tablespoon cold cream cheese
3 tablespoons milk, cold
1/4 cup plus 2 tablespoons canola oil

Directions:

1. Prepared mashed potatoes and allow to cool. Mash until there are no lumps.

2. In a medium pot over low heat, add the brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook until the mixture is well blended and starts to bubble, remove from heat and allow to cool.

3. In a large bowl beat the eggs with a fork. Add the remaining can of evaporated milk, granulated sugar, and vanilla and beat until creamy. Add the cooled sweet potato mixture to the egg mixture and whisk well.

4. For the crust, whisk together flour, salt, sugar and baking powder. Grate the frosen butter and add the butter pieces and cream cheese to the flour mixture. Use your hands to incorporate.

5. Whisk together the milk and oils and add all once to the flour and butter mixture. Use a fork to combine the wet and dry ingredients. Leave the dough a bit shaggy and dump into the bottom of a 10-inch pie plate.

6. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to create an even thickness along the entire pie place but don't worry about the finger indentations.

7. Preheat the oven to 400 degrees. Place the pie plate on a baking sheet and pout the filling in. Bake for 10 minutes, then lower the temperature to 325 degrees and bake for 50 to 60 minutes, or until the pie crust is browned and the center of the pie is no longer loose or jiggly.

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