In some areas of the nation, particularly the South, candy potatoes make common appearances on the finish of the meal, but for many people elsewhere, it’s a shock to come across them in dessert kind.
However they’re referred to as candy potatoes for a purpose!
This comforting, fairly and quite simple pie makes a pleasant different to the extra conventional pumpkin pie for Thanksgiving.
It’s made even simpler in case you take the shortcut of utilizing a refrigerated crust — top-of-the-line innovations ever, on this informal pie maker’s opinion. However in case you have a pie crust recipe you want, please be happy to make use of it right here.
And whereas I tout the marvels of refrigerated pie crust, I also needs to point out that do-it-yourself whipped cream is easy to make, and few issues delight greater than a hefty billow of candy whipped cream on a pie.
Though their names are generally used interchangeably, there are variations between a candy potato and a yam. Yams are from a distinct botanical household, and are typically bigger, starchier and drier than candy potatoes. Save yams for the savory dishes.
The very best candy potatoes are the small to medium ones, that are candy and creamy. Bigger ones are usually starchier. They need to be agency and freed from bruises or breaks, and their pores and skin ought to be clean.
Candy potatoes are a wonderful supply of the antioxidant beta carotene (select ones with darker skins for extra of it), and likewise include excessive ranges of Vitamin C and potassium.
Making the filling of this pie is easy, when you bake and mash the candy potatoes.
Oh and if you’re fortunate to have any leftovers, remember to tuck a bit in a secret spot within the fridge – I can’t consider a greater post-Thanksgiving breakfast.
3 medium candy potatoes, about 1 1/2 kilos
1 refrigerated pie crust for a 9-inch pie
3 massive eggs
Grated zest of 1 orange
⅔ cup sugar
½ teaspoon floor cinnamon
½ teaspoon floor ginger
½ teaspoon salt
1 cup heavy cream
Sweetened Whipped Cream to serve
Preheat the oven to 350° F. Prick the candy potatoes in a number of locations with a fork, and bake them proper on the rack for 1 1/2 hours, till very comfortable. Depart the oven on. Take away and funky the potatoes till they’re simply barely heat, then peel the skins off, and puree in a meals processor or blender, or move them by means of a ricer, and place in a big bowl. It’s best to have about 1 ¼ to 1 ½ cups puree.
Unroll the ready pie crust and match it right into a 9-inch pie plate. Attractively crimp the sides of the crust. (Or in case you’ve bought a pre-made pie crust already within the pan, skip this step).
For the filling, in a big bowl, whisk collectively the eggs and orange zest. Whisk within the pureed candy potatoes, after which add the sugar, cinnamon, ginger and salt, and whisk into the candy potato combination till blended. Slowly whisk within the cream till nicely mixed. Pour the filling into the ready pie crust.
Bake the pie for about 50 to 60 minutes, till the filling is about. You possibly can check this by inserting a pointy knife close to the middle; when it comes out clear, the pie is finished. The pie shall be a bit overrated when it comes out of the oven, after which sink barely because it cools.
Cool the pie utterly on a wire rack. You possibly can serve instantly, or cowl and refrigerate for as much as 2 days.
Oh, and whereas the pie is cooling, whip that cream!
Serve the pie sliced, with whipped cream if desired.
Different Thanksgiving Dessert Recipes:
Katie Workman writes usually about meals for The Related Press. She has written two cookbooks targeted on family-friendly cooking, “Dinner Solved!” and “The Mother 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman. She may be reached at Katie@themom100.com.