Pecan sweet potato pie

1 Servings

Ingredients

Quantity Ingredient
2 Oranges
3 cups Peeled yams (approximately 3 yams) (up to 4)
½ teaspoon Cinnamon
⅛ teaspoon Nutmeg
2 teaspoons Vanilla
2 Pinches sea salt
½ cup Maple syrup
3 tablespoons Kuzu dissolved in
3 tablespoons Water
¾ cup Whole wheat pastry flour
¾ cup Unbleached white flour
1 pinch Sea salt
¼ cup Canola oil
5 tablespoons Cold water, approx
1 1/2 cup roasted whole pecans (up to 1)
2 tablespoons Barley malt
2 tablespoons Maple syrup

Directions

FILLING

CRUST

TOPPING

Preheat oven to 350 degrees F. Juice one orange, and place rind and juice in pan with whole yarns. Bake in a foil-covered baking dish for approximately 1 hour. Mash the hot yams with a fork. If you prefer a smoother texture, whip them with a hand mixer. Add juice and zest from other orange, spices, vanilla, salt, maple syrup and dissolved kuzu. Set aside. The Crust MAKES 2 9-INCH CRUSTS Combine flours and salt. Introduce the oil into the flour in quick motions with the fingers--do not over-mix.

When oil is randomly distributed, sprinkle in the water until a ball can be formed. Allow dough to sit for a few minutes, then roll out and place in pie plate. Preheat oven to 350 degrees F. Pour yam filling into the unbaked crust and even out the surface with a spatula. Make sure you leave enough room for the pecan topping. Place pecans mosaic-fashion in pan on top of filling. Combine barley malt and maple syrup and sprinkle over nuts so they are shiny but not drenched. Bake the pie for 40 minutes, or until topping is bubbling and carmelized, and the crust is brown at the edges. Pie must cool before slicing.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.

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