Sweet Potato Pecan Gingersnap Pie #Thanksgiving #Hanukkah #SundaySupper

Vintage Kitchen Notes
Sun, 24 Nov 2013 08:00:00 +0000
After complaining about the anemic color of sweet potatoes while making this swirl bread, I opened one up today as I was making the filling for this awesome pie, my first with sweet potatoes, and to my surprise it was orangy-yellow. So weird. Or not, since today I’m hosting – rather dubiously, because Heather and Renee are backing me up like they always do! – this Thanksgiving and Hanukkah event with the Sunday Supper group. Maybe my sweet potato decided to join in with the traditional recipes and produced a color worthy of this holiday. So, do you have your menu planned?  Did you try to squeeze more than your two hands and kitchen allowed?  Are you stressing over it already?  Whatever your feelings are, we have put together the best recipes. We’re cooking and baking from the heart, as we always do, but this is an extra special moment to be thankful and marvel at the wonderful persons that surrounds us. It’s extra cheesy, but life is made up of small details - everyday smiles from your kids, a hug from your partner, an eager face waiting anxiously for your arrival, a thank you in the street when you least expect it.  Little things. Now, about the food. This is my first time making sweet potato pie. Who knew it was so good?  Most of you did, and I’m having a new found interest in traditional recipes. Though I don’t think the condensed milk in this filling qualifies as vintage, it’s a simple pie, perfect to serve to those who want to have their favorites year after year, and are close to slashing your hand if you dare complicate things too much, or try a new recipe because you’re bored up to your eyeballs with the same mixing and baking.  I understand them. It’s comfort food you guys. All those traditions make us feel safe, and food is a big part of it all. The crust is a gingersnap crumb one, easy and good. The filling is as easy as pie. Which really is not a good saying, since pie is not exactly baking 101, some can be quite hard to master. Although this one can fit well in the category. It’s all made in the processor and the sweet potatoes baked in the microwave.  It is easy as pie. And good as a great pie. And sweet too if you’re into that kind of dessert. A special thank you to this group, may you all have a fantastic holiday and be able to hug those you love. SWEET POTATO GINGERSNAP PIE adapted from Martha Stewart Living magazine, November 1999 Ingredients For the gingersnap crumb crust: 6oz (25 cookies) gingersnap cookies 4 Tbs (60g) butter, melted For the filling: 12 oz raw sweet potatoes ¼ teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon Grated fresh nutmeg, about 10 gratings ¼ cup muscovado (dark brown) sugar 3 eggs 1 cup condensed milk 3 Tbs butter, melted ½ cup pecans, coarsely broken Maple syrup, to serve Whipped cream and extra pecans, to serve, optional Instructions For the gingersnap crumb crust: Preheat oven to 325ºF /160ºC In a food processor, ground cookies. Add melted butter and pulse until it’s like wet sand. Dump it onto a glass 8-inch (22cm) pie dish. With the aid of a spoon or your hands, evenly pat the crumbs onto the bottom and sides of the pan. Try to make it as even as possible and make sure it’s firmly pressed. Bake for 15 minutes, until it darkens and dries. Reserve on a wire rack while you make the filling. Don’t wash the food processor. For the filling: Pierce sweet potatoes with a fork 5 or 6 times each. Cook in the microwave oven (or regular) for about 5 to 7 minutes, until soft. Let cool until you can handle them, and scoop out the pulp. In the same processor you used for the crust, put the sweet potatoes, salt, cinnamon, ginger, nutmeg and sugar, and pulse until it’s well mixed. Don’t worry if the potatoes aren’t very smooth. Add the eggs, condensed milk and mix until smooth. Add butter and pulse until it’s an even batter. It will be quite liquid. Pour the filling carefully into the baked crust, sprinkle the pecans on top, and return to the oven for about 30 minutes, until the center is set. Let cool to room temperature and serve with a drizzle of maple syrup or whipped cream. Our Thanksgiving and Hanukkah Recipes FIRST COURSE / APPETIZERS  Harvest Soup from Bea of The Not So Cheesy Kitchen  Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures SAVORY BREADS + STUFFING Cloverleaf Rolls from Micha of Cookin' Mimi Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love Picnic Roll from Linda of The Urban Mrs Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite MAIN DISHES Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good? Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings SIDE DISHES Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet Creamy Scalloped Corn from Alaiyo at Pescetarian Journal Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers Italian American Turkey Dressing from Anne at Webicurean Loaded Mashed Potato Bake from Lori at Foxes Love Lemons Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere DESSERTS + SWEET BREADS Almond Brioche Sticky Buns from Alice at Hip Foodie Mom Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious Bourbon Pecan Pie from Julie atThe Texan New Yorker Chocolate Moussecake from Liz at That Skinny Chick Can Bake Cinnamon Rolls from Conni at The Foodie Army Wife Gingered Butternut Squash Tart from Renee of Magnolia Days Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food Mini Pumpkin Pies from Nichole at Casa de Crews Mom's Custard Pie from Courtney at Neighborfood No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals Plum and Blackberry Crumble from Katy at Happy Baking Days Pumpkin Gooey Butter Cake from Heather at girlichef Salted Butterscotch Pudding from Jane at Jane's Adventures in DinnerSalted Caramel Apple Pie from Laura at Pies and Plots Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. .
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