Sweet Potato Pie

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whole grain
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Yield: 1 pie, 10 servings

Recipe photo

You know the casserole — it appears at Thanksgiving: sweet potatoes, pineapple, perhaps some pecans, and golden-toasted marshmallows on top. This pie mimics that casserole, with the addition of a golden barley and whole wheat crust.

Sweet Potato Pie

star rating (1) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 pie, 10 servings
Published: 09/06/2011

Ingredients

Crust

Filling

  • 2 medium sweet potatoes or yams, peeled and cut into chunks
  • 1/4 cup cranberry or apple juice, optional
  • 2 large eggs
  • 1/2 cup firmly packed light or dark brown sugar
  • 3/4 cup half & half or light cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 cup dried sweetened pineapple chunks
  • 1/2 cup diced crystallized ginger (ginger mini-chips)

Topping

  • 2 cups miniature marshmallows

Garnish (optional)

  • 1 cup pecan halves
  • 2 tablespoons granulated sugar
  • scant 1/4 teaspoon salt

Tips from our bakers

  • You can certainly make this pie with any baked winter squash, such as Hubbard, acorn,or butternut. Depending on the amount of moisture in the squash, you may or may not want any extra juice; if you like the flavor, you could substitute a tablespoon of boiled cider for the cranberry or apple juice.
  • If you don't have easy access to barley flour, you can use a total of 1 cup whole wheat flour instead. Premium or white whole wheat are both fine; use whichever you like best.
  • The marshmallows will keep their shape better if you open the package the day before you bake and let them get a little bit stale.

Directions

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1) For the crust: Whisk together the flours, buttermilk powder (if using), baking powder, and salt in a medium bowl. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a pastry blender or fork, or a mixer until the mixture is unevenly crumbly. Sprinkle in the orange juice a tablespoon at a time, continuing to mix until the dough is cohesive. Grab a handful; if it holds together when you squeeze it gently, you've added enough liquid.

2) Pat the dough into a 6" diameter disk on a piece of plastic wrap. Make sure the edges are smooth. Wrap and refrigerate it for at least an hour, or for as long as 3 days.

3) For the filling: Cook the sweet potatoes by boiling, microwaving (drizzle with the cranberry or apple juice and cover), or baking them. Mash the cooked potatoes: you should have about 1 1/4 cups after cooking.

4) When you're ready to bake, roll out the crust to a 12" circle. Transfer it to the prepared pan, and crimp the edges. Refrigerate while you make the filling.

5) Mix the mashed sweet potatoes with the eggs, sugar, half & half (or cream), vanilla, cinnamon, salt, and allspice. For a smooth pie, purée the mixture in a food processor. If you'd rather have more texture, leave everything chunky.

6) Chop the dried pineapple and crystallized ginger into fine pieces (you can pulse in a food processor if you like).

7) To assemble the pie: Preheat the oven to 425°F. Remove the pastry-lined pie pan from the refrigerator and sprinkle the diced pineapple and ginger into it. Pour the filling over, and bake for 15 minutes. Reduce the oven temperature to 350°F, and place foil or a pie shield on the edge of the pie to keep it from getting too dark.

8) Remove the pie from the oven, take off the shield or foil, and cover the top with the mini marshmallows. Return the pie to the oven and bake until a knife inserted 1" from the edge comes out clean, about 20 minutes more.

9) To make the garnish: Place the pecan halves, sugar and salt in a large frying pan. Cook the mixture over medium heat, stirring frequently, until the sugar melts and caramelizes on the nuts; watch carefully as the sugar starts to melt, and stir constantly at that point. It can burn easily if you're not paying attention.

10) Once the sugar melts and turns golden brown, remove the pan from the heat, and continue to stir until the nuts are coated. Transfer the nuts to a piece of parchment paper or foil to cool. Arrange the nuts on top of the pie, which is best served 30 minutes to 1 hour after baking. The top will hold itself up a little longer if you staled the marshmallows in advance (see tip, above left).

Nutrition information

Serving Size: 1 slice, 126g Servings Per Batch: 10 Amount Per Serving: Calories: 305 Calories from Fat: 99 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 67mg Sodium: 258mg Total Carbohydrate: 48mg Dietary Fiber: 4g Sugars: 29g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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