Sweet Potato Pie

Source: Baking Illustrated Cookbook
Rating: 5 stars
Difficulty: Moderate
Preparation: 30 minutes
Cook Time: 45 minutes

INGREDIENTS:

1 pie crust, partially baked
2 lbs. sweet potatoes (about 5 small to medium)
2 T. unsalted butter, softened
3 large eggs, plus 2 yolks
1 cup sugar
1/2 t. freshly grated nutmeg
1/4 t. salt
2 - 3 T. bourbon
1 T. molasses (optional)
1 t. vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar

DIRECTIONS:

Follow the directions for partially baking the crust until light golden brown. Remove the baked crust from the oven and reduce the oven temperature to 350 degrees.

Meanwhile, prick the sweet potatoes several times with a fork and place them on a double layer of paper towels in a microwave. Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve a potato crosswise, insert a small spoon between the skin and flesh and scoop the flesh into a medium bowl; discard the skin. Repeat with the remaining sweet potatoes; you should have about 2 cups. While the potatoes are still hot, add the butter and mash with a fork or wooden spoon; small lumps of potato should remain.

Whisk together the eggs, yolks, sugar, nutmeg, and salt in a medium bowl; stir in the bourbon, molasses (if using), and vanilla, then whisk in the milk. Gradually add the egg mixture to the sweet potatoes, whisking gently to combine.

Sprinkle the bottom of the warm pie shell evenly with the brown sugar. Pour the sweet potato mixture into the pie shell over the brown sugar layer. Bake on the lower-middle rack until the filling is set around the edges but the center juggles slightly when shaken, about 45 minutes. Transfer the pie to a wire rack; cool to room temperature, about 2 hours then chill before serving.

Posted by Debi

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

This is definitely a treat for dinner. It was a bit involved and took time, but it is totally worth it!!! This week I am making meals that are a bit more involved and fancy for my Husband to celebrate Thanksgiving. He absolutely loves food and misses his families cooking around the Holiday's. Hopefully I can bring a bit of home to him. Gnocchi is an Italian dish that I usually only like when his Grandfather makes it. Although, this recipe was pretty good. Not as good as his, but still very delicious.

For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

I didn't cook all the Gnocchi since I  knew it was filling and we wouldn't eat all of it.  I cooked half of the batch and froze the rest.  They should last in the freezer for a couple months.  I put them on a cook sheet and froze them and then after they were individually frozen I put them into a ziplock bag.  This way they won't stick and you can take out a few and cook up a quick meal.

Recipe by: Giada De Laurentiis, Food Network.

Posted by: Tracy Lytle