It took me years to learn to appreciate sweet potatoes. I lived up North until middle school, and sweet potato pie is not a standard up there. The first time I ate it, I thought it was pumpkin pie with Nutrasweet, which set me back even further. I still prefer my sweet potatoes savory, preferably cubed and roasted with onions, but I can at least tolerate them as pie.
This is Dad's recipe. He tweaked it slightly from the Chitterling Site.
3 medium sweet potatoes
1 1/8 cup sugar (according to Dad. We thought this was very sweet; I might try 3/4 next time)
2 tablespoons butter (1/4 stick)
pinch cinnamon
pinch nutmeg
small pinch ground cloves
1/2 cup milk (skim is fine)
1 pie crust (I buy refrigerated, but use whatever you prefer)
This just fills a 10-inch glass pie plate. If you use pre-plated store-bought crusts, you may have some filling left over. Just bake it by itself in a small dish.
Preheat oven to 375 degrees.
Cook sweet potatoes and slip off skins. I do this by cutting them into cubes so they'll cook faster and either boiling until tender or baking in a covered casserole to keep them from drying out. Mash. Mix in all other ingredients. Fill pie crust. Bake 35-40 minutes or until the center comes out dry.
I've never tried this with a vegan milk substitute, but since it already has no eggs, if almond milk or something would work and one knew a good vegan crust recipe, this could easily be adapted.
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I went to Charlotte's Saddlery on Friday and got the 2012 Christmas ornament:
This is Dad's recipe. He tweaked it slightly from the Chitterling Site.
3 medium sweet potatoes
1 1/8 cup sugar (according to Dad. We thought this was very sweet; I might try 3/4 next time)
2 tablespoons butter (1/4 stick)
pinch cinnamon
pinch nutmeg
small pinch ground cloves
1/2 cup milk (skim is fine)
1 pie crust (I buy refrigerated, but use whatever you prefer)
This just fills a 10-inch glass pie plate. If you use pre-plated store-bought crusts, you may have some filling left over. Just bake it by itself in a small dish.
Preheat oven to 375 degrees.
Cook sweet potatoes and slip off skins. I do this by cutting them into cubes so they'll cook faster and either boiling until tender or baking in a covered casserole to keep them from drying out. Mash. Mix in all other ingredients. Fill pie crust. Bake 35-40 minutes or until the center comes out dry.
I've never tried this with a vegan milk substitute, but since it already has no eggs, if almond milk or something would work and one knew a good vegan crust recipe, this could easily be adapted.
* * * * * * * * * * * * * * * * * * * * * * * * * *
I went to Charlotte's Saddlery on Friday and got the 2012 Christmas ornament:
It's a Peruvian paso, although I think it's odd that it's cantering and not doing a paso gait. Whatever. Mom gives me ornaments every year; usually one horse and one car. Someday I'm going to have an entire Christmas tree of horses and antique trucks.
I also freaked out and got Lionheart. I'm not really into glossies and I'm not a fan of Kathleen Moody's over-the-top sculptures, but if I decide I don't want him I can resell him. I used a coupon so I got him for the lowest price I've seen anywhere, hands-down.
Forgive the terrible Photoshop job. He didn't show up on a white background.
I adore Appaloosas but I can't deal with that much mane and tail on one, so I'm thinking Appaloosa-Andalusian cross.
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