It is hard to fathom this is my last column before Christmas! The holiday has certainly arrived full speed ahead on the 2019 calendar. For the past two weeks I have changed my routine with the column. My close friends and family will get a good jolt out of this statement. Usually the column is penned late at night, after work. Recently I’ve been getting up very early in the morning and hitting the wire before 8am. It’s a new routine I may continue. Change is good, right? Maybe this is an early New Year’s resolution!
This morning my ‘life’ tip of the day is ‘change’. We are still growing as a person at 30, 50 and 85. Enjoying quiet time, especially during this season, gives us time to focus upon the true meaning, of the season. A time to reflect internally examining priorities and balance. I love shopping, wrapping and decorating for the holidays. However my favorite time of the season is a cozy beverage, a warm fire, family/friends and reflection. The ticket is finding this peacefulness & perspective over the other 11 months of the year. Hm, I think I have my work cut out for me!
The sweet potato pie featured was made only yesterday. I hadn’t made it in a few years. Jeff, our Master Potter, at Silver Dollar City, recently put in a request for this pie, which I created several years ago. I had forgotten how good it was until I put in a sample spoon before baking. Yes, yes, I tasted ‘some’ raw egg. For something new and fresh on the holiday table, this will do the trick. The guests will provide you with lots of accolades. Here are a few tips to produce a nice presentation.
To keep crusts from getting soggy:
- Blind bake any single crust pie before the interior. This means to cook the crust for a bit before filling. I have an interesting method that truly protects pies during this process. First, freeze pie crusts before baking! Then set a small piece of parchment or foil in the bottom of the pie pan. Sit a ‘like’ pie pan inside the crust pan. Bake in a 400-425 degree oven for up to 20 minutes. This will keep the sides up, in the event you stretched the dough and protects the edges of the crusts. Remove inner pan and liner and fill.
- NEVER set a pie, on a cookie sheet to bake, it guarantees a soggy crust. The heat source needs to hit the bottom of the pie pan directly. Instead set a piece of foil on the rack under the pie.
- In the old days cooks would sprinkle biscuit or bread crumbs along the bottom of the crust, before filling. This would act as a sponge, in the event of too much moisture. With an apple pie I like to use a couple tablespoons of plain cornflakes. In a chocolate pie you can sprinkle chocolate grahams,
crumbled, on the crust. Sometimes nutmeats and toasted coconut can be implemented to at least hold the filling up a bit.
Topping: You will notice the sweet potato pie has a crumble topping. This topping would also work well on a pumpkin pie. The pecan layer could also save a pumpkin pie that has been baked too long, making a huge crack across the top.
Yesterday I also used canned sweet potatoes versus fresh and the pie was still great.
Wrap up all the cooking, make a pot of good soup, and ‘chill’. Count the blessings and enjoy this blessed season. Jesus is the reason for the season. Merry Christmas. 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!
