Sliced Sweet Potato Pie

sliced-sweet-potato-pie-sl-l

 

It’s been a few months since I updated the blog, and I apologize to my followers. Back in August, I transferred from corporate dining to campus dining and I’ve been working around the clock ever since. Things are starting to calm down at work, just in time for the holidays, so I’ve been dusting off some family recipes. This is the one time of the year when  I will actually do some baking. Baking is a science and requires one to follow a recipe more closely. Those of you that know me well, know that I rarely follow a recipe as written, so baking has never been something I was enthused to do. Still, I hold the family recipes and the family expects cookies, cakes and pies when the holidays roll around.

Everyone knows how to make sweet potato pie but most people have only had the whipped up version. This version is different. It’s more elegant that something dumped out of a can. As you can see by the photo, it makes a beautiful dessert plate for the holidays and it’s not much more complicated that the baby food version.

  • 1/2 package of refrigerated pie crusts
  • 2 1/2# small sweet potatoes, peeled and cut into 1/4″ slices
  • 1/2 cup sugar
  • 2 orange peel strips (use a vegetable peeler to create)
  • 1/2 cup firmly packed light brown sugar
  • 2 tbsp all purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp loosely packed orange zest
  • 1/2 tsp salt
  • Streusel topping (recipe below)

Preheat the oven to 375F. Fit the piecrust into a 9″ deep-dish pie plate, folding the edges under and crimping. In a Dutch oven, bring the potatoes, granulated sugar, orange peel and 1 cup of water to a boil. Cover and reduce heat to medium and simmer 6-8 minutes until potatoes are just tender.

Transfer the potatoes to a large colander, reserving the cooking liquid. Rinse the potatoes with cold water. Transfer the cooking liquid and orange peel strips to a small saucepan and bring to a boil over medium high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to 1/4 cup. Reserve 2 tbsp of the potato-orange liquid and discard the rest.

Transfer the potatoes to a bowl and toss with brown sugar, flour, spice and orange zest and the reserved 2 tbsp of the potato-orange liquid. Spoon into the crust. Sprinkle with streusel and bake for 1 hour and 15 minutes, shielding with foil after 30 minutes to prevent excessive browning. Cool completely and serve at room temperature.

Streusel Topping: Stir together 3/4 cup coarsely chopped pecans, 1/4 cup plus 1 tbsp all-purpose flour, 1/4 cup firmly packed light brown sugar, 3 tbsp melted butter, 1/4 tsp pumpkin pie spice and 1/8 tsp salt. Let stand for 30 minutes, then crumble into small pieces atop the prepared pie

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Pumpkin Pecan Bread Pudding

One thing my customers are always saying is that I make some of the best bread pudding they’ve ever eaten. I have several variations on bread pudding and try to make a pan about once a week. Blueberry, chocolate, orange-cranberry, traditional… I make whatever based on what I’ve got in the coolers and pantry.

Recently we had some croissants that were turning stale and I needed to use them. Since I’m not a true “baker”, I’ll usually look online for a recipe idea and then take off on it, because I hate following a recipe. This recipe started the same way, but because I’ve had a bumper crop of pecans from the home tree this year, I’m also looking at ways to use them in my fall cooking. This recipe can be made as a dessert or as a breakfast/brunch bread pudding. If you’re making it for the later, simply mix it up and refrigerate overnight, then bake off when you wake up.

 

  • 10 cups cubed, day-old croissants (about 5 large croissants)
  • 6 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp salt
  • 1 tsp pure vanilla extract
  • 1 1/4 cups pure canned pumpkin
  • 2 tsp pumpkin pie spice
  • 3 cups half & half
  • 1 cup milk
  • 1 1/2 cups toasted pecans

In a large mixing bowl, lightly beat the eggs, sugars, salt and vanilla extract. Fold in the pumpkin, then add the half & half and milk. Add the cubed croissants and toss well to incorporate. The mixture should be slightly soupy and if needed, add a little more milk.

Pour mixture into a greased 9″x13″ glass baking dish. Top with pecan halves. Bake at 350 for approximately an hour, or until a knife inserted into the center comes out with no liquid on it. Cool on a wire rack. Best served warm but not hot! (If the pecans start to get too brown during baking, cover lightly with aluminum foil)

For a breakfast/brunch serving, simply top with pure maple syrup. If you’re serving as a dessert, mix 1 box of powdered sugar with 1/4 cup fresh squeezed orange juice and top by dipping a wire whisk into the sugar glaze and lightly shaking it over the surface.