Sunday, February 15, 2015

Yam pie.

 Version 1:  Original recipe makes 1 - 9 inch pie.


    1 - pound sweet potato
    1/2 cup butter, softened
    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 crust


    Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in honey, 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.

Version 2:


    1 pound 3 ounces sweet potatoes, peeled and cubed
    1/2 teaspoon of cinnamon
    1/4 teaspoon of nutmeg
    5 egg yolks
    1 (9-inch) deep dish, frozen pie shell
    1 cup chopped pecans, toasted
    1 tablespoon maple syrup
    Special equipment: steamer basket


Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, honey, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

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