| 72 | 73 | 74 | 75 | 76 |
| 1 | 26 | 53 | 79 | 105 |
|
COLLECTION: Sweet Potato Pie
remaining ingredients and the rum raisin mixture.
Pour the filling into the pie shell and bake in the lower third of
the oven for 30 minutes, then reduce heat to 375F, transfer the pie
to the middle of the oven, and bake 15 minutes more, or until a knife
inserted in the center comes out clean.
To make the topping: In a skillet saute the nuts in the butter for 2
minutes, stirring constantly. Transfer them to a bowl with a slotted
spoon and toss with the brown sugar until they are coated. Spread on
a plate to cool. Arrange the nuts close together on top of the pie
and run under a preheated broiler for 1-2 minutes or until the nuts
are glazed. Cool the pie on a rack.
Serve with whipped cream.
Shortening: The recipe called for lard, but I used butter and it
worked fine. I also used the food processor (on pulse) to make the
dough, and it worked beautifully. But after 2 hours in the fridge
the dough was like a rock; so either don't chill it that long or
allow for plenty of time for it to get soft enough to roll out. (I
did the latter perforce.)
I cut down the amount of dark brown sugar to about 2/3 cup and this
was about right for my taste; you may want to do likewise (or
contrariwise) for yours. And I substituted pecans for the cashews:
good.
Also remember that if you use a pyrex pie plate the oven temperatures
should be 25F lower than specified here (I forgot and it cost me the
decorative edge of the crust).
Title: Sweet Potato Pie
3
2
ea large sweet potatoes
ea Eggs, separated
1
1
/4 t nutmeg
/4 t salt
2
1
2
T brown sugar
ea Prepared pie crust
T powdered sugar
Boil sweet potatoes until tender. Peel and mash.
Preheat oven to 300 degrees. Beat in egg yolks, nutmeg, salt, and brown
sugar, then stir until potatoes are creamy. Spoon sweet potatoes into pie
crust and bake for 25 minutes, until crust is golden. Cool.
Beat egg whites with powdered sugar until stiff. Spread meringue over top
of pie, and bake at 300 degrees until meringue is lightly browned. Serve hot.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/sweet-pot-pie-coll.html (3 of 4) [12/17/1999 11:31:47 AM]
Page
Quick Jump
|