Tuesday, October 5, 2010

Recipe: Second Try Sweet Potato Pie

Posted By on Tue, Oct 5, 2010 at 12:49 PM

  • Justin Fox Burks
A hint about Amy Lawrence's food feature in this week's issue (on stands tomorrow): It's about making a scene. Sort of. It most definitely involves pie.

Below is Amy's recipe for the pie featured in the story.

Second Try Sweet Potato Pie

Pecan Crust:

1 1/2 cups of flour
10 pecans
pinch of salt
pinch of sugar
1/3 cup canola oil
1/2 cup of ice water
1 tbsp. butter (for pie pan)

Put the pecans, flour, salt, and sugar into food processor and mix. Drizzle in the oil while processor is running. Add water a tablespoon at a time until dough forms a ball. Chill it in the fridge for at least an hour. Roll out the crust using a bit of flour. Butter a pie pan and drape it with the crust. Cut hanging ends and add the filling.

Sweet Potato Pie Filling:
(recipe adapted from Alton Brown)

4 large sweet potatoes
2 tsp. Chinese five-spice powder
1/2 cup light brown sugar
1/4 cup cane sugar
1 5-oz. container of Greek yogurt
5 egg yolks
1/2 tsp. salt for filling
1 to 2 tsp. sea salt for top of finished pie

Preheat oven to 400 degrees. Rinse the sweet potatoes and cut 5 vents into each with a sharp knife. Bake them (with the skins on) for an hour. Set aside to cool.

Toast the Chinese five-spice powder in a pan on medium-high until fragrant or about 2 minutes. Remove from heat and set aside.

Set oven to 375 degrees. Scrape out the inside of the potatoes and discard the skins. Mash potato with a fork until smooth. Add five-spice powder, light brown, and cane sugar and mix well. Add the Greek yogurt, egg yolks, and salt. Add to unbaked pie crust and press a fork around the edge of the crust. Bake for 50 minutes or until the top is lightly browned and pie is set and not jiggly. Let it cool and store in fridge. Serve with a hearty sprinkle of sea salt on top of each piece.


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