After several days of serious--or at least semi-serious-- posts, I told DD#1 that it was time to lighten the mood."Maybe I should share some reindeer jokes," I suggested.
"Mom, your jokes are so...so...so...." Insert wrinkled nose, eye-rolling photo here. "How about just a recipe instead?"
Okay.
Orange-Rosemary-Sweet Potato Pie. Oh my my my. (Say this in your best Southern accent.)
Do not turn away skeptically when you see the ingredients. Your tongue will experience a intriguing taste sensation that will have it wondering, "What's different about this? Could it be...? No, that's not it. Maybe it's...no, that's not it." The rosemary adds just the right amount of mystery to an oh-so-down-home dessert.
Orange Rosemary Sweet Potato Pie
(I am giving you the simplified version. If you really want to make your own pie crust from scratch, the recipe is in November's Southern Living.)
1/2 pkg. refrigerated pie crust
1 Tbsp. plain white cornmeal
2 tsp. chopped fresh rosemary, or 1 tsp dried rosemary
1 1/2 lb sweet potatoes
3 large eggs
1/2 cup sugar
1 cup evaporated milk
3 Tbsp butter, melted
2 tsp orange zest
1 Tbsp fresh orange juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 vanilla extract
Unroll pie crust on a floured surface. Sprinkle with cornmeal and rosemary. Lightly roll them into the crust. Fit into a 9 inch pie pan according to package ingredients. Crimp edges. Set aside.
Bake sweet potatoes at 400* on a baking sheet 50-55 minutes or until tender. Cut potatoes in half and scoop out pulp. Mash pulp and discard skins.
Whisk together eggs and sugar until well blended. Add milk, next six ingredients, and sweet potato pulp, stirring until blended. Pour mixture into rosemary-cornmeal crust.
Bake at 400*for 20 minutes. Reduce heat to 325*, and bake 20-25 minutes until center is set. Let cool completely.
(I am giving you the simplified version. If you really want to make your own pie crust from scratch, the recipe is in November's Southern Living.)
1/2 pkg. refrigerated pie crust
1 Tbsp. plain white cornmeal
2 tsp. chopped fresh rosemary, or 1 tsp dried rosemary
1 1/2 lb sweet potatoes
3 large eggs
1/2 cup sugar
1 cup evaporated milk
3 Tbsp butter, melted
2 tsp orange zest
1 Tbsp fresh orange juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 vanilla extract
Unroll pie crust on a floured surface. Sprinkle with cornmeal and rosemary. Lightly roll them into the crust. Fit into a 9 inch pie pan according to package ingredients. Crimp edges. Set aside.
Bake sweet potatoes at 400* on a baking sheet 50-55 minutes or until tender. Cut potatoes in half and scoop out pulp. Mash pulp and discard skins.
Whisk together eggs and sugar until well blended. Add milk, next six ingredients, and sweet potato pulp, stirring until blended. Pour mixture into rosemary-cornmeal crust.
Bake at 400*for 20 minutes. Reduce heat to 325*, and bake 20-25 minutes until center is set. Let cool completely.
Big Red is a pie man at heart, and he ate three pieces. One after the other. Oh my my my. ;-)
Blessings,
Ginger
When I was growing up, we had an 80-year-old neighbor who was born and raised in New Orleans. She loved my youngest brother and every year for his birthday she would bake him a sweet potato pie and tell him not to share it! Of course, that made me want to sneak some of it :).
ReplyDeleteYour recipe sounds delicious! And not as complicated as I would have thought!