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Sweet Potato-Pecan Pie – Kitchen Gadgets

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This scrumptious pie is much like pumpkin pie however it’s made with candy potatoes (or yams) as a substitute of pumpkin. The filling is sweetened with dates, thickened with a little bit oat flour, and the Pecan-Date Crust is rather like a candy, crumbly cookie!

Note: As talked about above, this pie might be made with yellow-brown candy potatoes or garnet or jewel yams (for a proof of the distinction between yams and candy potatoes, see this submit). There are two recipes beneath: one for the crust and one for the filling, with images to comply with on roll out the crust and assemble the pie. If you’re searching for a Pumpkin Pie recipe (together with a video displaying make the beneath crust), click on right here.

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Pecan-Date Pie Crust

Prep time: 

Cook time: 

Total time: 

Serves: Eight (makes 1 pie Eight-inch pie crust)

Ingredients

  • 1¼ cups rolled oats
  • 2 ounces pecan halves (about ½ cup)
  • ½ teaspoon cinnamon
  • 2½ ounces dates (5 Medjool or 10 Deglet Noor), pitted and quartered
  • 1½ tablespoons nondairy milk

Instructions

  1. Preheat the oven to 375°F with the oven rack within the center place. Set out a regular Eight-inch pie pan.
  2. Place the oats, pecans, and cinnamon into the meals processor and mix till floor (about 30 seconds). Add the dates and course of for about 1 minute extra, till the combination begins to clump. Add the nondairy milk, and course of for five to 10 seconds till the combination balls up right into a dough, which occurs rapidly.
  3. Roll the dough into one huge ball and place it onto a big piece of parchment paper positioned on a chopping board or easy countertop (or use a skinny versatile chopping mat underneath the dough). Place one other piece of enormous parchment paper excessive of the dough, and flatten it together with your hand.
  4. With the highest parchment paper nonetheless in place, roll the dough right into a circle (utilizing a rolling pin) till it’s about an eighth of an inch thick and barely larger than the highest fringe of the pie pan (set the pan on high to get an thought). If the circle is irregular, merely slice items of dough from larger edges and press them alongside any edges which might be missing.
  5. Once the proper crust form has been reached, peel the highest piece of parchment paper off and gently lay the crust on high of the pie pan. Peel off the parchment paper (or mat) that was underneath the dough.
  6. Ease the crust into the contours of the pie pan gently and calmly press it into place. Trim away any hanging edges (and don’t wrap the crust over the sting since this can make it troublesome to slice after baking). You don’t must poke this crust with a knife or weigh it down.
  7. Place the pan on a steel cookie sheet or pizza pan. Place a chunk of aluminum foil over the complete crust and gently tuck down the perimeters in order that not one of the crust may be very uncovered. Bake for 10 minutes. Remove and put aside.

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Sweet Potato-Pecan Pie
Above: Here is the pie made with a jewel jam, so it has a darker colour and appears extra like pumpkin pie. The picture on the high of this web page is made with a yellow candy potato, so it’s not as darkish in colour.

 

Sweet Potato-Pecan Pie Filling

Prep time: 

Cook time: 

Total time: 

Serves: Eight (makes filling for 1 pie crust)

Ingredients

  • 1½ cups (packed) cooked candy potato or yam (about 1 pound raw)
  • four ounces dates (about Eight Medjool or 16 Deglet Noor), pitted and quartered
  • ¾ cup nondairy milk
  • 1 teaspoon vanilla extract
  • ¼ to ½ cup rolled oats, floor into flour (½ cup will lead to a firmer filling)
  • 1¼ teaspoon cinnamon
  • ¼ teaspoon floor ginger
  • ⅛ teaspoon floor clove
  • ¼ cup pecan halves, chopped (for the middle of the pie), plus 15 to 20 pecan halves to brighten the skin edge.

Instructions

  1. Preheat oven to 375°F. To bake the candy potato or yam, place it onto a baking sheet and bake for 60 to 70 minutes, or till very gentle when pierced with a knife (this may be baked forward to avoid wasting time).
  2. Place the dates, nondairy milk, and vanilla extract right into a blender (ensuring to grind your oats first), and put aside for a minimum of 15 minutes (so the dates can soften).
  3. In a medium bowl, add the oat flour, cinnamon, ginger, and clove, and blend totally with a fork.
  4. Blend the dates, nondairy milk, and vanilla in a blender on excessive pace till easy. Blend within the dry components adopted by the baked candy potato or yam till the filling may be very easy, scraping down the edges a pair occasions. This might be thick, so use your blender’s tamper if it has one. (If you don’t have a strong blender, you may as well use a meals processer.)
  5. Scrape right into a pre-baked pie crust and easy out evenly.
  6. Arrange the pecan halves across the outdoors and the chopped pecans within the center (see picture).
  7. Gently wrap a couple of strips of foil across the high fringe of the pie (making an attempt to not contact it on the filling) so the crust doesn’t get overcooked. Bake for 25 to 30 minutes. Remove from the oven and take away the foil strips, and let cool earlier than slicing. This pie might be made the day earlier than as effectively.

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Steps

TwoAbove: Place the dough on a chunk of parchment paper or on a versatile, plastic chopping mat.

OneAbove: Place a chunk of parchment paper on high of the dough, and roll it out right into a circle utilizing a rolling pin, to about 1/Eight-inch thick.

Four
Above: Use the pie pan as a information in chopping the crust. Leave a little bit additional as proven.

Five
Above: Flip the pie pan, the crust and the parchment paper (or mat) over, and peel away the highest parchment paper (or the chopping mat, which I used right here; I’m utilizing a spatula on the underside to loosen the crust from the mat).

Six
Above: The crust ought to now be laying on high of the pie pan.

Seven
Above: Gently ease the crust into the contours of the pie pan.

Eight
Above: Trim off any additional, overhanging crust, being cautious to not safe the crust underneath the pan lip (this can make chopping it later a problem.)

Nine
Above: Cover the raw crust with foil and loosely curl the perimeters underneath. Bake for 10 minutes.

Ten
Above: After the crust has baked and cooled for a minimum of 10 minutes, unfold the filling evenly contained in the crust (I’ve used an orange jewel yam for my filling on this picture).

Eleven
Above: Place some pecans across the outter edge (or make no matter design you want).

Thirteen
Above: Add the chopped pecans to the middle. Place a couple of aluminum foil strips across the edges to maintain the crust from over-browning; safe them beneath first…

Fourteen
Above: …then on high, being cautious to not let the foil dip into the filling. Bake for 30 minutes.

Fifteen
Above: Cut the pie after it has cooled.

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