Wednesday, August 9, 2006
Bite with Belkys: Sweet Potato Pie from Antella's Fine Baked Goods
Sweet potatoes are usually served as a side dish for thanksgiving. But tonight, we're serving it as a dessert you can eat year round. Time to Grab a Bite With Belkys.
The Chef: Juan Corporan
The Restaurant/Bakery: Antella's Fine Baked Goods
The Dish: Sweet Potato Pie
Pie Crust Ingredients:
- 1 lb. softened butter
- 1 1/8 cup all purpose flour
- 1 1/8 cup powdered sugar
- 3 eggs
Pie Filling Ingredients:
- 1 1/2 cups baked, skinned and mashed sweet potatoes
- 3 eggs
- 1 cup packed light brown sugar
- 1 tsp. ground nutmeg
- 1 tsp. vanilla
- 1/3 cup evaporated milk
- 1/2 cup (1 stick) melted butter
Pie Crust Directions:
-You can buy a ready made crust, but if you make yours, put into a mixer the butter, flour, sugar and eggs.
-Mix this altogether.
-Put the dough in plastic wrap, flatten it out and put it in the refrigerator for at least 15 minutes.
-Take the dough out of the fridge.
-On a lightly floured surface, knead the dough with your hands.
-Roll the dough out.
-Cut an inch around a greased 9 inch pie tin.
-Put the crust in and cut off any excess dough.
-Set the crust to the side.
Pie Filling Directions:
-Put the washed, but unpeeled sweet potatoes into a pot of boiling water.
-When the sweet potatoes are soft, peel off the skin and mash the potatoes.
-Pre-heat the oven to 425 degrees.
-In a mixer, combine the mashed sweet potatoes, eggs, brown sugar, ground nutmeg, vanilla, evaporated milk and melted butter and beat this until smooth.
-Pour the pie filling into the crust.
-Bake 45-50 minutes, until set in the center.
-Optional: Serve with strawberries and whipped cream.
Serving Suggestion: Antella suggests serving this pie with a glass of champagne or white wine.
Juan Corporan: "So this is our delicious sweet potato pie. Come on by and try it."
FOR MORE INFORMATION: