Tag Archives: Sweet Potato

Sweet Potato Pie

Sweet Potato Pie

To all of my American friends and family I hope you enjoyed your Thanksgiving. I’m taking the holiday as a reminder to be thankful for the good people and blessings in my life.

 

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Sweet Potato Pie

My philosophy when it comes to dessert is usually If it’s not chocolate, why bother? While I don’t mind a coconutty treat or a caramel-flavoured delight, chocolate has a special place in my heart and on my dessert menu. Imagine my surprise when hubby introduced me to sweet potato pie. Magical, delicious sweet potato pie. There is a reason I only make this at Thanksgiving and Christmas time. It’s too tempting to resist, warmed and served with vanilla bean ice-cream. Now, if only I could get my chocolate habit down to two indulgences a year.

Sweet Shortcrust Pastry
from Modern Classics Book 2 by Donna Hay

Ingredients

2 cups flour
3 tbs caster sugar
150 g (5 oz) cold butter, diced
2-3 tbs ice water

Directions

Process the flour, sugar and butter in a food processor until it resembles fine breadcrumbs. With the motor running add enough water for the dough to cling together.
Knead lightly and wrap in plastic wrap. Allow to sit in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough between 2 sheets of baking paper until 2-3 mm (⅛ in) thick. Line the greased tart tin. Blind bake for 10 minutes. (I don’t do this next step unless it’s a big pie with thicker pastry – Remove the baking weights and bake for another 10 minutes or until the crust is golden.)

Sweet Potato Pie
Adapted from: Allrecipes.com View recipe and reviews here.

Ingredients

1 (1 pound/454 g) sweet potato
1/2 (115 g) cup butter, softened
1/2 cup (100 g) white sugar
1/2 cup (100 g) brown sugar
1/2 (120 ml) cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Peel sweet potato and boil until soft.
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 pie crust (see recipe above).
Bake at 350 degrees F (175 degrees C) for 45 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.

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Strawberry Melting Moments and Sweet Potato Scones

On Sunday I baked for a breast cancer research fund raiser I organised at work. Three co workers and I baked treats for all the staff. We asked for a $5 donation for all-you-can-eat goodies. We raised $250 from the donations and sales of Pink Ribbon merchandise.

I made sweet potato scones and two batches of melting moments. In the first batch I used almond meal instead of cornflour because somehow I had it in my head that the recipe called for almond meal. It wasn’t until I started the second batch that I realised my mistake. Truthfully, I think the first batch tasted better after all!

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Sweet Potato Damper Scones

I replaced the pumpkin in Jo’s Pumpkin Damper recipe with one cup of cooked, mashed sweet potato.
The mixture was less moist than the butternut pumpkin (butternut squash) version, so it was easy to roll into scones. They baked in about 20 minutes or so.

The sweet potato version is more sweet, but less moist than the pumpkin.

sweet_pot_scones1.jpg

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Sweet Potato Pie

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.

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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 pie

INGREDIENTS
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 crust

DIRECTIONS
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

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Jo’s Pumpkin Damper

This recipe was given to me by my good friend Leonie’s mum, Jo. It’s simple but so yummy! In fact, I think my dad is in love with this more than anything I have ever baked (although he has never disliked anything I’ve made). The mixture can be cooked in a loaf tin, on a baking tray or in a muffin tray (my favourite) for pumpkin cupcakes.

The recipe requires butternut pumpkin, which is known as butternut squash in other parts of the world. I don’t think it needs anything on top, but I may experiment with a topping another time. Leonie tells me it’s great with butter!

The consistency of the damper is cake-like, and the taste is not too sweet and not too savoury — Perfect for afternoon tea. It’s also gluten-free friendly when you use gluten-free, self-raising flour.

 Thank you Jo for the recipe!

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Jo’s Pumpkin Damper

1/2 cup sugar (whichever type you like — I use castor)
2 tablespoons butter or margarine (I use unsalted/salt-reduced butter)
1 cup mashed butternut pumpkin/squash, cooled
2 eggs, beaten with a fork
2 cups self-raising flour
Pinch of salt

Preheat oven to 180 degrees Celsius/355 degrees Fahrenheit.

Mix sugar and butter with a fork until creamy.

Add mashed pumpkin, stir through. Add beaten eggs.

Fold in flour, a little at a time.

Add a pinch of salt.

Pour into a loaf tin or cupcake tray.

Bake 30 minutes in a loaf tin or baking tray or 15 minutes in cupcake/muffin tray.

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