Tag Archives: fall

sweet potato pie

9 Nov

thanksgiving is literally less than 2 weeks away. this freaks me out! this means that it’s also almost christmas and then it’s 2013. holy cow these last two months of the year go so quickly. with all of our family coming to us this year there is A LOT to be done before things are in full swing. there’s menu planning, shopping, cleaning, decorating, the list goes on. i feel the procrastinator in me welling up. planning well for these last two months of the year stresses me out so instead of sitting down with a calendar, a pen and paper i’m totally avoiding the whole thing. so yesterday i baked this pie. and with the roasting, then the mashing and the mixing and the eating it takes for this pie i just didn’t have enough time left to plan out the rest of this crazy holiday season. shucks. guess i’ll have to do it today….or just bake more pie. so if you need help avoiding responsibility this pie is perfect!

sweet potato pie:
adapted from joy the baker

use one a day for pie pie crust in a 9 1/2″ pie dish

filling:

2 cups mashed cooked sweet potatoes
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon ground cardamom
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 1/4 cup heavy whipping cream
3 large eggs
1 tablespoon vanilla

wrap two medium sweet potatoes in foil and bake in a 415 F oven for 1 hour and 15 min or until VERY soft.
you should be able to squish these easily. remove from oven and let cool. (i guess during this step i could have planned, and cleaned and blah blah blah but that’s no fun)

when cool enough to handle, peel potatoes. this is super easy you can literally just pull the skin off if they’re mushy enough. mash potatoes thoroughly with a potato masher or a whisk. there should be NO lumps.

measure 2 cups and put in a medium sized pot with the packed brown sugar, all of the spices, salt,  the melted 1/2 stick butter, and  half of the cream. cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. remove from fire and let cool.

in a medium sized bowl, beat the eggs and add the rest of the cream, the granulated sugar and vanilla to the eggs and continue beating until creamy. pour the cooled sweet potato mixture from pot into a large bowl. stir  in the egg mixture. blend thoroughly with a whisk and pour into pie crust and bake or refrigerate mixture overnight if you’re doing some prep before thanksgiving day (how responsible of you. can you teach me?)

bake pie in a 350F oven for 45-50 minutes or until the filling has set and the center jiggles only slightly. let cool to room temp or slightly warmer or tent with foil and refrigerate and serve cold. serve with a bit of whipped cream. DE-lish.

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pumpkin parsnip pie

12 Oct

guys. today was quite a day. it started wonderfully and slowly. my little guy slept in until 9! i got to lay in bed and read for a whole hour! it felt like vacation.  then he woke up and the cold he’s been fighting took over his brain and mutated him into a crazy person. he spent most of his waking hours angry or in time out, being angry. by the time his early bed time came all i wanted was a happy piece of this pie. and thanks to some of my favorite friends up the the street i now also have a very delicious adult beverage to accompany it.
it’s not your average pumpkin pie. the parsnip cuts the sweetness just a little but adds a warm depth, and with some brandied maple whipped cream this little treat is off the chain! it tastes good with pretty much anything and if you eat it on the porch with a hot cup of anything you will feel like it’s vacation again…even if it’s thursday night, vacation is really far away and stupid wordpress just deleted your blog post just as you were about to hit publish…i might need some more pie.

pumpkin parsnip pie:

one recipe for ‘a day for pie’s’ crust…only add a dash of nutmeg and cardamom to the dry ingredients.

filling:

3 large eggs
1 cup heavy whipping cream
1/2 cup maple syrup
1 tsp vanilla
1/2 cup packed dark brown sugar
1 1/2 tablespoons all-purpose flour
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
3/4 tsp salt
1 1/4 cup pumpkin
1/2 cup parsnip

first pre-bake the crust. preheat oven to 400 F. make, roll, and pop crust into pan. line it with tin foil and fill with dry beans (or pie weights if you’re fancy). bake for 15 minutes then remove the foil and beans and reduce oven temp to 375 F and bake for an additional 10-12 minutes. remove from oven and set aside.

next peel, slice and steam the parsnips until very soft. then puree until completely smooth. measure out 1/2 cup. (one large parsnip should do the trick)

next beat eggs slightly in a medium mixing bowl and then whisk in the cream, maple syrup, and vanilla. then add the brown sugar, spices, flour, and salt whisking in well. mix in the pumpkin and parsnip (watching for chunks of parsnip. remove them if you find any) until fully combined and pour into the prepared pie shell.
bake at 350 F for 50-55 minutes, rotating mid-way through for even baking. pie will be ready when the middle is set (doesn’t slosh when moved).

while the pie is baking make the whipped cream

 brandied maple whipped cream:

ok guys, honestly i don’t measure for this. i totally wing it on this one (but if this stresses you out, i have guesstimated some measurements below). i simply pour what looks like enough whipping cream for what i need into a small bowl (keeping in mind that it almost triples in volume when whipped) and then i add about half a “glug” of brandy and slightly more maple syrup and then just the tiniest bit of vanilla. with an electric mixer whip for a few minutes until thick. watch carefully as your cream thickens. if you whip it for too long it will begin to form chunks and that just ain’t pretty folks!

measurements for the structured:
1 cup of heavy whipping cream
2-3 teaspoons brandy
1-1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla

when pie is ready, remove from oven and let cool for 20-30 min. serve with whipped cream and a little sprinkle of cinnamon. keep fresh in the fridge for up to 3 days.