Pecan Sweet Potato Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Oranges | |
| 3 | c | Peeled yams, approximately 3 |
| yams up to 4 | ||
| 1/2 | t | Cinnamon |
| 1/8 | t | Nutmeg |
| 2 | t | Vanilla |
| 2 | Pinches sea salt | |
| 1/2 | c | Maple syrup |
| 3 | T | Kuzu dissolved in |
| 3 | T | Water |
| 3/4 | c | Whole wheat pastry flour |
| 3/4 | c | Unbleached white flour |
| 1 | pn | Sea salt |
| 1/4 | c | Canola oil |
| 5 | T | Cold water, approx |
| 1 | 1/2 cup roasted whole pecans | |
| up to 1 | ||
| 2 | T | Barley malt |
| 2 | T | Maple syrup |
INSTRUCTIONS
Preheat oven to 350 degrees F. Juice one orange, and place rind and juice in pan with whole yarns. Bake in a foil-covered baking dish for approximately 1 hour. Mash the hot yams with a fork. If you prefer a smoother texture, whip them with a hand mixer. Add juice and zest from other orange, spices, vanilla, salt, maple syrup and dissolved kuzu. Set aside. The Crust MAKES 2 9-INCH CRUSTS Combine flours and salt. Introduce the oil into the flour in quick motions with the fingers--do not over-mix. When oil is randomly distributed, sprinkle in the water until a ball can be formed. Allow dough to sit for a few minutes, then roll out and place in pie plate. Preheat oven to 350 degrees F. Pour yam filling into the unbaked crust and even out the surface with a spatula. Make sure you leave enough room for the pecan topping. Place pecans mosaic-fashion in pan on top of filling. Combine barley malt and maple syrup and sprinkle over nuts so they are shiny but not drenched. Bake the pie for 40 minutes, or until topping is bubbling and carmelized, and the crust is brown at the edges. Pie must cool before slicing. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 26, 1997.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1616
Calories From Fat: 498
Total Fat: 56.4g
Cholesterol: <1mg
Sodium: 200.8mg
Potassium: 1269.4mg
Carbohydrates: 266g
Fiber: 13g
Sugar: 160.2g
Protein: 15.5g