Sweet Potato Pie Recipes & More

Chef G. Garvin's Recipe for Sweet Potato Pie
From his new book "Turn Up the Heat"

Ingredients:

6 sweet potatoes
1/2 cup sugar
4 large eggs
1/2 cup of sweetened condensed milk
1/2 cup heavy cream
1/4 cup unsalted butter softened
2 teaspoons cinnamon
2 9-inch pie crust

1. Preheat oven to 350 degrees.
2. Bake potatoes whole for 1 hour or until soft. Cool and peel.
3. In a large bowl add potatoes, mash them then add, sugar, cinnamon, vanilla flavoring, eggs, milk, butter and mix together.
4. Place shells in oven for two minutes to three minutes or until lightly brown.
5. Remove from oven and pour potato mixture into shells.
6. Bake for 35 minutes or until firm.

Pastry for two single crust pies

Ingredients:

2 1/2 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup butter, cubed
1 egg
1/4 cup cold water

1. In a mixing bowl stir together flour, sugar, and salt.
2. Using a fork cut butter into the flour.
3. Mix egg and water together, sprinkle some mixture over flour mixture until all is moistened.
4. Form pastry into a ball and divide in half.
5. On a lightly floured surface use your hands to slightly flatten one portion of pastry.
6. Roll into a 12 inch circle. Then ease onto pie plate. Prick bottom and sides of crust.
7. Bake at 350 degrees until lightly golden.
8. Fill and bake at 350 degrees until firm.

Printed from www.care2.com
Organic Speedchef: Sweet Potato Chowder
by Hilary Stamper, Organic Speedchef

Simple Solution
Sweet potatoes contrast with salty feta and sharp cilantro for a medley of fresh flavor, while tiny quinoa grains add a fun, explosive texture to this tasty dish. Make it in under 35 minutes and impress your friends and family.

Quinoa is an excellent vegetarian source of protein, iron, and calcium (better than virtually all grains), and sweet potatoes supply vitamin A. Kale, mellow but crisp, packs a powerful punch of vitamins A & C, beta carotene, and calcium.

Sweet Potato Chowder with Feta
1 cup quinoa
8 - 9 cups water
2 bouillon cubes
2 tablespoons olive oil (or enough to thoroughly coat the bottom of your soup pot)
1 teaspoon cumin
2 cups fresh chopped kale
1 cup fresh chopped spinach
2 garlic cloves
1 large sweet potato or yam, peeled and cut into small 1/2 inch cubes
2 chopped leeks -- white parts only.
2/3 cup crumbled feta cheese
1/2 cup fresh chopped cilantro

Whenever possible, use organic ingredients.

Put the quinoa in 8 cups of water, bring to a boil, lower the heat, and simmer for 10 minutes. Strain quinoa and reserve liquid.

Meanwhile, heat the oil in a large soup pot over med-high heat while chopping the garlic, and then the potato into cubes. Add the garlic to the pot, and sauté for 20 seconds. Add the sweet potato, leeks and cumin. Saute for another 4 minutes.

Add the water and bouillon (dissolved). Simmer for about 13 minutes.

Meanwhile, finish chopping the kale and spinach. Add the quinoa, kale, remaining leeks, and simmer for 1 minute.

If water doesn't cover all of the ingredients, add the additional cup, or more as needed.

Add the spinach and simmer for an additional 3 minutes.

Add cilantro and feta, and turn off heat. Serve!

Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

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Here are some other books by Deborah Madison.

Printed from www.care2.com
Sweet Potato Soup with Ginger and Coconut Milk
Inspired by a recipe in Southern Living Magazine.

Simple Solution
This silken Asian-inspired soup is one of the most interesting takes on chowder we've ever run across. Fresh ginger, lime, and coconut milk combine with beta carotene-rich sweet potatoes to make a zesty and healthful soup to take away the chill of early autumn.

Read the mouth-watering recipe for Curried Sweet Potato Chowder here:

INGREDIENTS

1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/2 teaspoon curry powder
6 cups good-quality vegetable stock
4 medium sweet potatoes, peeled and chopped
1/2 cup coconut milk
1/4 cup light sour cream
1 1/2 teaspoons grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped green onions
3 tablespoons chopped fresh cilantro
Fresh cilantro sprigs for optional garnish

1. In a large heavy-bottomed soup pot, heat the oil and saute ginger and garlic for 2 minutes or so, until tender. Add vegetable stock and sweet potato and bring to a boil, then reduce heat and simmer around 20 minutes, stirring occasionally, until potato is tender.

2. Add coconut milk, sour cream, lime zest, and lime juice and heat thoroughly but do not boil.

3. Remove soup from heat and add green onions and chopped cilantro. Serve hot, garnished with optional cilantro sprigs, if desired.

Serves 6.