Let The Recipes Begin!

[eustacetilley]

Ombligo wrote:
Time to go down South and that means Sweet Potato Pie. Very easy to make, and no, it is not a fake pumpkin. Notice it does not have the gajillion spices pumpkin needs, the natural sweetness of the potatoes does the job with just a hint of orange from the zest. You can even make it safe for dieters by using Splenda and 1% milk (not skim). Personally I consider a single cup of sugar spread amongst 6-8 slices of pie to be acceptable.


Sweet Potato Pie
Ingredients:
1 deep pie crust or two normal crusts
2 large or 3 medium Sweet Potatoes
3 eggs
½ stick butter, softened
1 cup sugar
1 cup milk
1 teaspoon Vanilla
1 orange (for zest)


Set oven to 350 and put sweet potatos in to bake – 60-90 minutes until fully cooked through.
Cream together butter and sugar
Add eggs and vanilla to sugar mixture and beat together
Remove skin from sweet potatoes and chunk into sugar/egg mixture
Mash together potatoes and sugar mixture until combined into porridge like consistency
Zest the outer skin of the orange into the mixture – only the zest, not the pith
Add in ½ cup of the milk to the mixture and stir together
Add remaining milk a bit at a time and stir until it is a thick soup (may not need all the remaining milk)
Pour mixture into crust(s)

Bake 350 until a toothpick comes out clean from the middle (about 60-75 minutes)

Allow to cool, plain or top with fresh whipped cream



ohh, and you can use the juice from the orange in your fresh Cranberry sauce.. you do make it from scratch I hope.

That is a _great_ recipe, very well written, and I might actually try it. My problem with most recipes involving sweet potatoes has to do with sugar- most people use entirely too much. You have figured this out, and went ahead anyway.
Sweet potatoes, pumpkin, and spaghetti squash all have a similar problem- they have subtle flavours that many people just don't like, so bring on the spices! You might as well just use Tofu, and too many people do just that.
Here is where sweet potatoes really shine- roughly squared in a roasting pan just under a roasting leg of lamb, along with similarly abused carrots and potatoes. The result is just terrific. The subtle flavours work off each other, and if they don't, just add a lot of salt and pepper, and a whole lot of butter.

My sister recently let me in on a forgotten secret- buttered parsnips. I have no idea where she found parsnips; I've never seen them in the local grocery aisles. But it's been a long time since I've seen garden peas in the pods there either. I like to think that there is a Parsnip Underground, and that she is in it.

Eustace