If your southern, African American, or grew up on a farm, you more then likely had sweet potato pie as one of your many Thanksgiving Day desserts. This year I made my pie from sweet potatoes and a left over Halloween pumpkin. It represented a recession bluster that saved made lots of money and according to my guest it tasted sensational. I never told them that it was a hybrid pie. You make it almost the same way as a regular sweet potato pie but you use both baked sweet potatoes and baked pumpkin. Here’s a tip I learned from tasting a pie someone made this year for a Thanksgiving Day feast in my son’s elementary school; I found that my pie came out better this year with a little extra freshly ground nutmeg added to the recipe. Pie make nice Christmas gifts and it great to have around with you have guest over the holidays.
Fred's Sweet Potato Pumpkin Pie Recipe
Ingredients:
2 cups baked organic sweet potatoes and 2 cups baked pumpkin
2 large eggs or egg substitutes
1 cup of the thickets best tasting vanilla soy milk
1-2 cups unprocessed sugar
2 Tablespoons of lemon juice
Dash of cinnamon
Extra couple of dashes of nutmeg
Dash of vanilla extract
Directions:
Mix the ingredients into a sweet potato/pumpkin purée add milk as needed to make a smooth but thick filling. Bake in a pie crust shell (remember add a little fiber to your crust recipe/http://simplyrecipes.com/recipes/perfect_pie_crust/) at 375 degrees on lowest rack for 50 minutes, until filling has set. Cool on rack for one hour. Then transfer to refrigerator and chill completely.
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