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Sweet Potato Pie with Cornmeal Crust and Caramelized Nut Topping Judy Rosenberg of Rosie's Bakery For those of you who want to take a break from the traditional pumpkin pie on Thanksgiving, this dessert offers a nice alternative, at the same time keeping in style with the holiday as we know it. After all, our American forebears began growing sweet potatoes in the 1600s and used them in many different forms. The texture of the cornmeal crust offers a wonderful contrast to the creamy filling and the caramelized nuts are just a delicious and unexpected addition. Food Editor's Note:
This pie is easy to make because there are three parts that can be done at separate times, if desired. The crust can be frozen for several months, the filling added and the pie cooked a day in advance of serving, and the topping, which is optional, can be prepared the last day (up to an hour before serving). I made a pareve version of this pie to serve with a meat meal and my guests raved about it, having second servings even after a full-course meal. I use pecans, Judy uses walnuts in her store, and hazelnuts are another good option. Judy also says that she has made the filling using 1 pound of canned sweet potatoes in light syrup, drained, instead of cooking the fresh potatoes. Any way it's made – dairy or pareve, fresh or canned – the pie is a sure-fire hit!
Ingredients
For the crust:
6 tablespoons cornmeal
3/4 cup flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/2 cup (one stick) unsalted butter (or margarine)
3 tablespoons cold water For the filling:
1 pound sweet potatoes
1/4 cup melted unsalted butter (or margarine)
1/2 cup light brown sugar
1 1/4 teaspoons cinnamon
3/4 teaspoons nutmeg
3/4 teaspoons ginger
1 tablespoon grated orange peel
2 eggs
1 cup light cream (or non-dairy creamer) For the nut topping:
1 cup whole pecans, walnuts or hazelnuts
3 tablespoons unsalted butter or margarine
1 1/2 tablespoons brown sugar
1 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg Instructions
To make the crust:
1. Combine cornmeal, flour, salt, and sugar in a food processor and process several seconds to combine.
2. Cut the butter in pieces and dot over the cornmeal. Process until the mixture is the texture of large peas.
3. With the machine running, add cold water through the spout and then pulse several times until the dough just comes together.
4. Form into a thick slab, wrap in plastic, and refrigerate for 1-2 hours.
5. Roll the dough into a crust (on a very lightly floured surface or between pieces of waxed paper), place in a 9-inch pie plate, and flute edges.
6. Place in freezer. (If not continuing with the pie right away, wrap the crust once it is frozen.) To make the filling:
1. Peel the sweet potatoes and cut into slices approximately 3/4 inches thick. Place in a pot with water to cover, bring to a boil, and boil gently until thoroughly cooked, 15-20 minutes.
2. Drain the potatoes in a colander and rinse with cold water to cool down a bit. Let drain thoroughly.
3. Place the potatoes and the rest of the filling ingredients in the food processor and process until smooth, 20-30 seconds. To bake the pie:
1. Remove the pie crust from the freezer and pour in the sweet potato mixture. Place a thin strip of aluminum foil around the top of the crust, being careful not to disturb the filling. (It does not have to fit tightly.) 2. Bake in a preheated 375-degree oven for 40 minutes, remove the aluminum foil, and bake for another 10-15 minutes until the filling is set. A tester inserted in the middle should come out dry. 3. Allow the pie to come to room temperature, about 2 hours.
To garnish (optional):
1. While the pie is cooling or at least one hour before serving, combine all dry ingredients for the nut topping in a small bowl and set aside.
2. Melt butter in a heavy skillet, add the dry ingredients, and stir until smooth.
3. Add the nuts and cook, stirring constantly, until sugar caramelizes, about 5 minutes. Watch carefully, as the nuts can burn easily.
4. Transfer nuts to a piece of foil and allow to cool completely.
5. Break apart if necessary and sprinkle on top of the cooled pie.
Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, and now has additional stores in Chestnut Hill and Boston’s South Station. Rosie’s Bakery has won so many Boston Magazine Best of Boston citations that it is now enshrined in their Hall of Fame. Visit their new web site at www.rosiesbakery.com. Judy is also the author of Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book, winner of an IACP/Julia Child Cookbook Award, and Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book. Sweet Potato Pie with Cornmeal Crust and Caramelized Nut Topping
ShalomBoston.com
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