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