Sweet Potato Pie and Variations

November 14th, 2016 § 0 comments § permalink

It's better than pumpkin pie

Yum

I started using sweetened condensed coconut milk after discussing my nieces dietary choices with my sister this season last year. At that time she was willing to eat eggs, but didn’t want to have any cream. Somehow I came across sweetened condensed coconut milk. Having previously used sweetened condensed dairy milk, I knew how simple it makes the recipe. This approach can also be used for pumpkin or squash pie.

Makes 2 x 9″ pies with bottom crusts:

Dough:

12 oz flour
8 oz fat – I use lard or a combination of lard, but you can use crisco, butter, lard, tallow, duck fat etc…
4 oz cold water
1/2 tsp kosher salt
[pinch nutmeg and/or mace]

Filling:
1 XL sweet potato, peeled and cut to 1″ cubes – about 1 1/2 lbs. You can use one large butternut squash in lieu of sweet potato. I find squash sweeter than sweet potatos, suggest lowering added sugar a bit.
1 14 oz can sweetened condensed coconut milk
2 eggs
1/4 tsp salt
upto to 1/4 cup brown sugar, maple syrup or birch syrup
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves

Vegan Variation:
1 1/2 lbs, about one large sweet potato, peeled and cut to 1″ cubes
2 14 oz can sweetened condensed coconut milk
4 Tbs Corn Starch
1/4 tsp salt
upto to 1/4 cup brown sugar, maple syrup or birch syrup
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves

Process:

Dough: Make the dough first as it’s best when it’s been rested for at least a 1/2 hour in the refrigerator after you add the water.

    Mix the flour and the salt well.
    Cut your choice of fat into the flour until the consistency is like “dry oatmeal”….this will vary due to your choice of fat, but generally you want the flour and fat well mixed, but not overworked.
    Add the cold water and use a fork or tablespoon to integrate.
    Ball up the dough by hand, cover and refrigerate at least 30 minutes. Dough is best in first 24 hours, but does keep longer.

Filling:

Boil the cubed sweet potatos in lightly salted water for up to 30 minutes or until cubes fall apart when touched with a fork.
Strain and let cool until you can handle it.
Use a potato ricer or food processor to puree the strained sweet potatoes. Sometimes for a more rustic texture, I just use a potato masher and skip the finer texture.
Place the sweet potato puree into a mixing bowl and add the sweetened condensed coconut milk and eggs [or corn starch] and remaining dry ingredients. Mix well.

Pre-heat oven to 400F.

Roll out dough and fit to 9″ pie pans
Split filing between the 2 pie pans. I find jiggling the pans a bit side to side levels the filling.
Bake 10 mins at 400F
Then bake 45 mins at 400F.
Let cool fully. Vegan version should be refrigerated a few hours after cooling to room temperature to fully set.

Enjoy your pies!

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