Wednesday, November 21, 2007

Thanksgiving Recipes - Maple, Brown Sugar and Roasted Sweet Potato Pie with a Whole Wheat Crust

One last marvelous recipe especially for small families or small gatherings to make your Thanksgiving so easy!

Small Gathering -
Maple, Brown Sugar and Roasted Sweet Potato Pie with a Whole Wheat Crust

Regular sized pies too large?
This little pie makes 4 servings.
Just right for two with a little left over for a midnight snack!

Makes 1 (7 inch) pie

No Roll Whole Wheat Crust
1/2 cup whole wheat flour
1/4 cup white, all purpose flour
3 tablespoons solid, white vegetable shortening (like Crisco)
Pinch salt
1 tablespoon cold water (approximately)

Pulse all ingredients together in food processor till uniform in crumbs. Add water and process till it comes together in a ball - about 30 seconds. Pat evenly in a 7 inch pie pan forming a fluted rim. Refrigerate while making filling.

Cook's tip: Crusts high in whole wheat flour can not be rolled out like an all white flour crust.

Filling
1 cup roasted, mashed sweet potato - about 1 (4 inch long X 2 inch in diameter) sweet potato
2 eggs (1/2 cup)
1/3 cup + 1 tablespoon brown sugar
2 tablespoons maple syrup
1/2 cup whole or 2 % milk (other types not recommended)

Position oven rack so pie will bake in lower third. Preheat to 350 degrees.
Puree filling ingredients together using a hand held blender or in the food processor. Pour into chilled crust.
Bake in preheated oven about 50 - 60 minutes or till set and crust is lightly browned. Cool completely before cutting so filling sets.

Cook's tip: To roast a sweet potato, pierce skin and cook in the microwave or oven until soft. Cool, peel and mash before measuring.

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Check back after Thanksgiving as we count down to Christmas with cookie and hors d'oeuvre recipes for the holidays!

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