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Thanksgiving Delight: Sweet Potato Pie

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Thanksgiving Delight: Sweet Potato Pie Close this window - Printing did not start? Click here. THANKSGIVING DELIGHT: SWEET POTATO PIE Servings & Prep Time This wonderful side dish has graced my family's Thanksgiving table for as long as I can remember, and everybody seems to want the recipe-so here it is! The sweet potatoes don't need to be tended to while boiling, so you can cook them any time Prep time: 20 minutes. Cook time: during the day, and you can make the filling up to a day in advance. This pie can be part of a weeknight meal with cornbread 120 minutes and a rotisserie chicken. Servings: 8 Ingredients for main dish Instructions (beta) 3 Tbsp. butter or margarine Remove the butter from the refrigerator to soften it. In a Add this recipe to your ZipList! 1/4 cup nonfat or low fat milk stockpot, immerse the sweet potatoes in water and bring the water to a boil. Reduce the heat and simmer it until the 2 Tbsp. sugar potatoes are soft when pierced with a fork, about 50 Special Features 3/4 tsp. salt minutes. When they are done cooking, immerse the Kosher-style or Kosher potatoes in cold water and pull their skins off. Put the flesh 1/2 tsp. nutmeg, or use cinnamon Alternative of the potatoes in a large bowl, and discard the skins. 1 egg, beaten Nut-free Preheat the oven to 350 degrees. Mash the sweet 1 tsp. baking powder potatoes with the butter and all the remaining ingredients Vegetarian or Veg-friendly except the crust. Whip the mixture by hand until it is 1/4 cup flour alternative mostly smooth. (At this point, you can refrigerate the filling 3 medium sweet potatoes for up to 48 hours). Spoon the sweet potatoes into the Low-Sodium 1 prepared pie crust, or make your own (see directions crust and bake it for an hour (or up to 1 1/2 hours if you like below) a browner top). Let it cool for 10 minutes before serving it. Company/Entertaining Ingredients for side dish - CORNBREAD OR CORN MUFFINS To make your own 20 minute pie crust: Combine 1 cup Make ahead 1 pkg. cornbread or corn muffin mix (s) of flour and 1/2 tsp. salt in a bowl. With two forks, cut 1/3 Potluck/Buffet Ingredients for side dish - ROTISSERIE/ROASTED CHICKEN cup plus 1 Tbsp. butter or Crisco into the flour mixture until it looks like coarse cornmeal. Sprinkle 2 Tbsp. ice water, 1 1 rotisserie chicken (s) Tbsp. at a time, over the pastry mixture, tossing lightly with the fork after each addition and sprinkling only the dry portion. Pastry should be just moist enough to hold together, but not sticky. With a large piece of waxed paper underneath and on top of the dough so it doesn't stick to the rolling pin, roll the dough into a circular shape. Lift off the top piece of wax paper, and flip the dough into a pie plate, gently pressing it into the plate and removing the waxed paper. With your fingers, flute the crust to the rim of the pie plate to adhere it. Trim the edges with a paring knife and patch the crust if needed. Refrigerate the crust until you are ready to fill it. SERVE WITH CORNBREAD OR CORN MUFFINS & ROTISSERIE/ROASTED CHICKEN Prepare 1 batch of corn muffins or cornbread according to package directions, using mini muffin tins, if available. Serve them warm. Serve it with a rotisserie or roasted chicken. (Reheat the chicken in the microwave, covered, for about 3 minutes or in a preheated 325 oven for 20 - 30 minutes.) Nutritional Information per serving (% based upon daily values) Calories: 210; Total Fat: 10g, 15%; Saturated Fat: 4g, 18%; Cholesterol: 40mg, 13%; Sodium: 270mg, 11%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 1g, 5%; Sugar: 10g; Protein: 3g Nutritional Information per serving with sidedish (% based upon daily values) (1 piece cornbread & 1/6 of chicken) Calories: 538; Total Fat: 20g, 38%; Saturated Fat: 10g, 47%; Cholesterol: 192mg, 64%; Sodium: 1,028mg, 43%; Total Carbohydrate: 54g, 17%; Dietary Fiber: 2g, 7%; Sugar: 18g; Protein: 33g Copyright 2011 The Six O'Clock Scramble · thescramble.com.
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