It’s one of my favorite times, the week between Christmas and New Year’s. I have been in a serious cleaning mode since we last chatted. I’m actually looking forward to the 3 day, New Year’s Weekend so I can keep tossing and organizing.
I’ve found the trick is to not overwhelm one’s self with too many areas at one time. So when it comes to my closet, it’s one small shelf area at a time! Dust, clean, vacuum and pitch, that’s the motto.
My very good friend, LaRee, was talking to me about sweet potato pie the other day and darn, if it didn’t sound like a good recipe to run this week. As you peruse through you will find that I used fresh sweet potatoes. I ‘think’ that I actually used canned sweet potatoes once, in order to speed things along. If you choose this method, others need not know, and it will work. If you don’t want the crumble topping you can certainly omit and just embellish with fresh whipped cream. The one thing I would definitely NOT omit in this recipe is the orange zest, implemented in the interior of the pie.
One very valuable tip that I used during Christmas Eve and 2-3 days to follow was ample vegetable prep. I spent 2-3 hours preparing vegetables for dipping and chopped vegies for several of my recipes. It was a good move as it kept everyone out of unhealthy snacks. I plan on continuing this practice on a more regular basis, within our home.
This week we’re having one of our big spaghetti suppers. Every year during the holidays we try to have a gathering of Phillip’s high school friends. They’re actually our friends too! This time it has to be a very small intimate group. Hopefully in 2021 we’ll party hearty again.
One thing I’ve been doing, is to plan a trip in a few months. It has provided me with a goal and now I’m off looking at resorts and activities to combine with an ocean view! Anything we can do to focus ahead, during these trying times helps.
For some it may be a weekly trip to the grocery store. Phone calls can reunite and zooming is another good idea. Take my tip for the week and start a few cleaning projects. I worked not only inside cleaning but outside, thanks to the 62 degree weather, here in the Ozarks. The holiday ‘take-down’ will be easy this year since I didn’t get many decorations up. Throw a little sickness into the holiday prepping and everything gets out of whack!
By the time I write again we will be in 2021. I wish each and every family a wonderful new year, filled with revised strength and focus, for better days ahead.
Simply yours, The Covered Dish, www.thecovereddish.com
Sweet Potato Pie
Filling
2 cups, cooked, pureed sweet potatoes, skins removed
1/2 cup butter, room temperature or soft
Pinch of salt
3 eggs, slightly beaten
3/4 cup brown sugar
1 cup sour cream
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon orange zest
Pastry
Use Crust of choice
Topping
1/4 cup brown sugar
1/4 cup flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cold butter
3 tablespoons chopped pecans
Prick sweet potatoes with a fork and bake unwrapped in a 350-375 degree oven for approximately one hour. Test with a fork or knife for doneness. Remove from the oven, allow to cool. Remove the skins and thoroughly mash the sweet potatoes into a puree. Some cooks will rely upon hand tools while others may prefer a food processor or blender of choice. While the potatoes are cooking prepare the chosen pie dough. If you have time consider pre-baking the pie crust for 8-10 minutes before filling. This helps keep the crust from getting soggy.
Using a whisk or mixer bring all the pie filling ingredients together in a bowl; adding the zest at the very end. The filling should be enough for a deep dish 9-inch pie pan. Pour the filling into the pie crust and bake for about 35 minutes at 425 degrees. Pull the pie out and sprinkle on the topping, lower the temperature to 350 degrees and continue cooking for 20- 25 more minutes then check for doneness. (A knife inserted in the center should come out clean.) Allow the pie to cool down and serve with whipped cream on top.
Afraid you won’t get all the sweet potatoes eaten before they go bad? Cook them and you can actually can and seal just like you would pumpkin or squash. This frees up the deep freeze and all you have to do is open the can! There are no unknown preservatives, which makes me a real happy camper!
