{"id":14763,"date":"2011-12-08T09:46:54","date_gmt":"2011-12-08T13:46:54","guid":{"rendered":"http:\/\/foodembrace.com\/?p=14763"},"modified":"2011-12-08T09:46:54","modified_gmt":"2011-12-08T13:46:54","slug":"sweet-potato-pie","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/12\/sweet-potato-pie\/","title":{"rendered":"Sweet Potato Pie"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-14764\" title=\"Sweet Potato Pie\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a> Pumpkin pie is one of those items that I stopped making for our Thanksgiving dinner a few years back. \u00a0Don&#8217;t get me wrong, I love pumpkin!<\/p>\n<p>But we have it all the time and I use it in a lot of different applications. \u00a0Sweet potatoes were something that was completely traditional for Scott to have at Thanksgiving so we couldn&#8217;t skip them.<\/p>\n<p>What to do? They had to be part of the menu yet as a side dish would put us way over the edge.<\/p>\n<p>I decided to remove them as a side dish and return them as dessert.<\/p>\n<p>This has worked out very well! \u00a0We&#8217;re still getting sweet potatoes for the big day but not as a sticky gross mess (sorry but that whole marshmallow thing needs to go!). \u00a0Instead it&#8217;s served up in pie form!<\/p>\n<p>And if you&#8217;ve got folks who claim they hate pumpkin (GASP!) you can serve them this instead!<\/p>\n<p>This year I experimented a little and added a crumb topping and some good rum into the mix.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Rum and Sweet Potato Pie<\/strong><\/p>\n<p><strong>For The Crust:<\/strong><\/p>\n<ul>\n<li>2C Whole Wheat Pastry Flour<\/li>\n<li>1\/4C Coconut Oil<\/li>\n<li>1TBSP Light Olive Oil<\/li>\n<li>1\/2TBSP Sugar<\/li>\n<li>Cold Water<\/li>\n<\/ul>\n<p>Combine flour, oils, and sugar into a food processor. \u00a0Pulse and slowly add in the cold water, 1\/4C at a time. \u00a0Pulse until the mixture comes together and starts to form a ball. \u00a0The mixture should be easy to handle and come out of the food processor without sticking. \u00a0Wrap dough in plastic wrap and place in the fridge for at least two hours. \u00a0Can be made up to two days ahead of time.<\/p>\n<p><strong>For the Filling:<\/strong><\/p>\n<ul>\n<li>1, Very Large Sweet Potato<\/li>\n<li>2TBSP Butter, room temperature<\/li>\n<li>1\/4C Whole Wheat Pastry Flour<\/li>\n<li>1\/4C Dark Rum<\/li>\n<li>1tsp Ground Cinnamon<\/li>\n<li>1\/4tsp Ground Clove<\/li>\n<li>1TBSP Molasses<\/li>\n<li>2TBSP Brown Sugar, Packed<\/li>\n<li>2tsp Vanilla Extract<\/li>\n<li>1\/2tsp Baking Powder<\/li>\n<\/ul>\n<p>Preheat oven to 400 degrees. \u00a0Poke holes in the sweet potato and place on a greased baking sheet. \u00a0Bake until a knife can be inserted easily. \u00a0Remove from oven and allow to cool completely. \u00a0Remove the outer skin and place sweet potato into a bowl for your stand mixer. \u00a0Add all the remaining ingredients for the filling and mix until everything is well blended.<\/p>\n<p><strong>For The Topping:<\/strong><\/p>\n<ul>\n<li>1C Pecan Halves<\/li>\n<li>1C Oats<\/li>\n<li>1\/4C Rum<\/li>\n<li>1TBSP Brown Sugar<\/li>\n<li>1TBSP Butter<\/li>\n<\/ul>\n<p>Combine all ingredients in a food processor and pulse until it resembles a crumble mixture.<\/p>\n<p><strong>Assembling and Baking:<\/strong><\/p>\n<p>Preheat oven to 350 degrees. \u00a0Pull out a 9inch pie pan and grease using nonstick spray or olive oil. \u00a0Roll out pie dough until it&#8217;s about 1\/4inch thick. \u00a0Place and fit into pie pan. \u00a0Crimp the edges and use a fork to poke holes in the bottom to allow steam to escape. \u00a0Add filling and smooth the top. \u00a0Sprinkle crumble topping on top using all of the mixture.<\/p>\n<p>Bake for about 25-30 minutes. \u00a0A toothpick inserted will come out clean. \u00a0Remove and allow to cool completely before slicing and serving.<\/p>\n<p>Serve and enjoy!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14765\" title=\"Sweet Potato Pie\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie2-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie2-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie2-449x300.jpg 449w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/sweetpotato_pie2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>This pie went over very well this year! \u00a0The crust was flavorful but since I used whole wheat pastry flour, it had some great chew to it. \u00a0I like pie crusts to have some heft and not be too much like a pastry.<\/p>\n<p>The rum was extremely prominent in this pie! \u00a0Next time I would probably leave out the rum in the crumble topping but feel free to play around with it and see what you like! I would probably add a little bit more olive oil or butter to the topping as well so it has a little bit more moisture to it.<\/p>\n<p>Leftovers can be frozen and pulled out when you feel like a little slice of the holidays is necessary.<\/p>\n<p><em>Have fun guys, and remember, always play with your food! \u00a0Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pumpkin pie is one of those items that I stopped making for our Thanksgiving dinner a few years back. \u00a0Don&#8217;t get me wrong, I love pumpkin! But we have it all the time and I use it in a lot of different applications. \u00a0Sweet potatoes were something that was completely traditional for Scott to have [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[78,73],"tags":[48,75,76,87,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3Q7","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14763"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=14763"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14763\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=14763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=14763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=14763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}