Entry #3033, November 20, 2013
A sweet potato pie is the perfect alternative to pumpkin pie. Especially with this citrusy twist recipe and the rosemary in the crust, it is sure to be a hit at the end of the Thanksgiving Dinner. Thank you Southern Living for this amazing recipe.
Orange Sweet Potato With Rosemary-Cornmeal Crust Recipe
Image via: My recipes
(makes 8 servings)
Ingredients for the rosemary-cornmeal crust
- 3/4 cup all-purpose flour
- 1/2 cup white cornmeal
- 1/4 cup sugar (powdered)
- 2 teaspoons fresh and finely chopped rosemary
- 1/4 teaspoon salt
- 1/2 cup butter, which is cold and cut into pieces
- 1/4 cup ice cold water
Image via: Seventh Generation
Ingredients for the orange sweet potato filling
- 1 1/2 pounds sweet potatoes
- 3 eggs, large
- 3/4 cup sugar, granulated
- 1 cup evaporated milk
- 3 tablespoons melted butter
- 2 teaspoons orange zest
- 1 tablespoon freshly squizzed orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons vanilla extract
- First, begin with preparing the crust. To do that, whisk together the flour, cornmeal, powdered sugar, rosemary and salt and blend well. Then, cut the butter into the above mix with a pork, until the mixture is crumbly.
- Now, sprinkle the cold water, little by little over the mixture in the bowl. Stir with a fork until the dry ingredients are moistened and place the dough on a plastic wrap-lined flat surface, in order to shape it into a disc. Wrap it in plastic wrap and place into the refrigerator to chill for about 30 minutes.
- Lightly flour two sheets of plastic wrap and roll between them the dough, which you have unwrapped. Roll the dough into a 12-inch circle. Place the circle in a 9-inch pie plate, fold the edges under, and crimp. Let it chill for about 30 minutes.
- In the meantime, preheat your oven to 400°. Bake the crust for about 20 minutes, shielding the edges with some aluminum foil in order to prevent excessive browning. Take the pie crust out of the oven and let it cool completely on a wire rack. This will take about an hour.
- While waiting for the crust to cool, you can prepare the filling. To do that, bake the sweet potatoes at 400° on a baking sheet for 50-55 minutes or until they are tender. Let them stand for about 5 minutes and then cut them in half lengthwise. Now you can scoop the pulp out into a bowl and mash the pulp.
- Whisk the eggs and the granulated sugar until they are well blended. Add the milk, and the rest of the ingredients, as well as the sweet potato pulp, and stir until blended. Now you can pour this mixture into your crust.
- Bake at 400° for about 20 minutes. Then, reduce the heat to 325°, and continue baking for 20 to 25 minutes or until the center is set. Let the pie cool completely on a wire rack, which will take about an hour.
Image via: Pinterest
Before serving this delicious pie, decorate it with some leaf shaped cookies or whipped cream, and it will be the highlight to round up your Thanksgiving Dinner.
For more holiday desserts on Stagetecture, click here.