Sweet potato pie (ceideburg 2)
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Sweet potato pie (ceideburg 2)
  Sweet    Potato    Pie  
Last updated 6/12/2012 1:25:53 AM. Recipe ID 60023. Report a problem with this recipe.
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      Title: Sweet potato pie (ceideburg 2)
 Categories: Pies
      Yield: 8 Servings
      1 lg Sweet potatoes
      4 tb Butter
    1/2 c  Light brown sugar
    1/2 c  Milk
      3    Eggs, separated
    1/4 ts Salt, or to taste
    1/8 ts Grated nutmeg, or to taste
    1/2 ts Cinnamon, or to taste
    1/4 ts Ground cloves, or to taste
    1/2 ts Vanilla extract
           Prepared pie crust (see

MMMMM------------------------FLAKY PASTRY-----------------------------
      2 c  Flour
    1/4 ts Salt
    1/3 c  Cold lard or vegetable
           -shortening and
           Cold butter or margarine
      3    To 5 tablespoons cold water
  In this very accommodating pie, the amount of sweet potato used need
  not be exact.
  1.  Preheat oven to 375F.  Pare sweet potato, cut in half lengthwise,
  then cut each piece once crosswise, and drop into boiling water to
  cover. Boil until tender (15 to 20 minutes). Meanwhile, cut butter in
  small chunks and place in a medium mixing bowl with sugar.
  2.  Drain sweet potato and quickly mash with butter and sugar. While
  mixture is still hot, beat until smooth. Beat in milk and egg yolks.
  Add salt, nutmeg, cinnamon, cloves, and vanilla; carefully adjust
  spicing to taste.
  3.  Using an electric mixer with clean, dry beaters, beat egg whites
  in a small bowl until stiff.  Gently fold beaten whites into sweet
  potatoes. Pour mixture into pie crust, place on a baking sheet, and
  bake for 40 minutes.  Lower heat to 350F and bake until top is medium
  brown and crust is golden brown (an additional 5 to 10 minutes).
  Serve at room temperature or chilled.
  Serves 8.
  VARIATION:  For the more familiar, heavier pie filling, omit milk,
  and beat whole, unseparated eggs into the sweet potato mixture. Bake
  at 375F for 40 minutes.  Serve warm or at room temperature.
  1.  In a large bowl mix flour and salt.  Using a pastry blender or 2
  knives, cut in lard and butter until mixture is crumbly and particles
  are the size of small dried peas.
  2.  Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a
  time, until dough begins to cling together. With your hands press
  dough into 2 flattened balls of equal size.  Enclose in plastic wrap
  to prevent dough from drying out while preparing filling. To avoid
  stickiness, refrigerate for up to a day.
  3.  Roll out on a lightly floured surface, using short, firm strokes
  to achieve uniform thinness, according to recipe directions.
  Makes two 9-inch pie crusts.
  NOTE:  To prepare in food processor, combine flour and salt in work
  bowl. Add lard and butter.  Process, using short on-off bursts, until
  coarse crumbs form. Add water through feed tube, 1 tablespoon at a
  time, processing until mixture barely clings together.  Use your
  hands to press pastry together into 2 smooth balls.

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Recipe ID 60023 (Apr 03, 2005)

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