Sweet Potato Pecan Pie with Gingersnap Crust

November 30, 2014

I haven't had a oven to bake in for quite some time. I was to say the least, giddy to make dessert for our second Thanksgiving with my extended family. This recipe was a combination of a couple of different recipes I've had twirling around in my head. The crust is a simple crumb crust made from some gluten free gingersnaps my folks had and oodles of chopped roasted pecans all held together with a generous portion of good butter. I had it in my head that I wanted some chocolate ganache in the mix too so I melted down some dark chocolate, and of course, more butter. I layered that on top of the gingersnap crust and let that set while I prepared the filling. You can also substitute any other winter squash for the sweet potatoes. I suspect that sugar pumpkin, butternut or kuri squash would all be tasty.

Sweet Potato Pecan Pie with Ginger Snap Crust

Crust

1 3/4 cups gingersnap crumbs, about a dozen cookies

1/4 cup packed brown sugar

1/2 cup toasted pecans, chopped

4 tablespoons (1/2 stick) unsalted butter, melted

Chocolate Ganache (optional)

1 cup dark chocolate chip

2 tablespoons butter

In a medium bowl, combine the gingersnap crumbs, sugar and pecans. In a 10 inch pie/tart pan, press gingersnap mixture into the pan, pushing the crust up the sides of the pan. Set aside. In a double boiler, melt dark chocolate and butter in a pan until smooth. Pour chocolate over crust and put in the refrigerator.

Filing

2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes

3/4 cup packed brown sugar

1 1/4 teaspoon ground coriander

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon clove

1/4 teaspoon salt

1/4 cup unsalted butter

1 1/4 cup (10 ounces) evaporated milk, divided

1/3 cup granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

1/2 a vanilla bean, scrapped

1 1/2 cup pecans

Preheat oven to 375. Peel the sweet potatoes and and dice into chunks. In a large pot add the sweet potatoes and cover with water and bring to a boil. Boil until soft, about 15 minutes. Drain into a colander. In the same pot, combine the potato pieces, brown sugar, spices, salt, butter and half the evaporated milk. Over a low flame, mash mixture until smooth. Remove from heat.

In another bowl whisk together the remaining evaporated milk, granulated sugar, eggs and vanilla. Pour over potato mixture. In the prepared pie pan, pour sweet potato mixture over the crust. Layer the pecans atop of the filling in a circular manor. On a baking sheet, bake for 15 minutes and then reduce heat to 325 and bake for an additional 25 minutes or until the pie is cook through. Gently shake the baking sheet and if the pie still jiggles, cook for an additional 10 minutes until firm.

Spiced Sweet Potato Bisque

September 26, 2013

Soup always makes a rough day right. I have been working tirelessly on many a food project and by the time I roll home in the wee hours of the night, nothing does me right like a solid bowl of sweet potato bisque. I have recently fell in love with steaming veggies like squash and potatoes. I find that it gives you more control of the texture, in that you can easily check on them, you use half the water you would when boiling and you get an awesome concentrated stock out of the process! This soup is super easy and can be taken in any direction. I decided to add a little protein and used a chicken stock, but it can easily be vegetarian. I also went for really aromatic spices and suspect that this would also make a great curry.

Spiced Sweet Potato Bisque

3 pounds sweet potatoes, peeled and quartered

5 cups stock (vegetable or chicken)

3 gloves garlic, minced

1/4 cup cream

1 teaspoons of turmeric, curry, cinnamon, cumin, chili powder

salt & pepper to taste

In a large pot with a steam basket, boil roughly 3 cups of water. Add quartered sweet potatoes and steam until tender, about 5-10 minutes. Remove basket and keep remaining liquid. Add potatoes and mash until smooth. Add cream and bring to a simmer. Season to taste and and top with garnish.

Suggested Toppings

2 apples, diced

1 large onion, diced

cooked ground turkey or your favorite sausage

In a skillet sauté apples and onions until golden.

Easter Dinner: Black Bass with Fiddlehead Ferns and Meyer Lemon Yogurt Dill Sauce

April 11, 2012

I was in charge of planning Easter Dinner this year at the Briggs' house. I picked up this Black Sea Bass in Philadelphia and took it home with me to Bucks County. My sister and I foraged the woods surrounding our house for the fiddleheads.

For you city slickers scratching your head about what a 'fiddlehead fern' is, it is a a young fern that has not 'unwound' itself into a frond, an adult fern. These tasty veggies are abundant (and free!) in our area and filled with omega 3 & 6 as well as iron and fiber.

This dish, which was was inspired by local ingredients, was a big hit and relatively easy. Underneath the fish is Traugers (a family farm in my area) sweet potatoes with golden raisins and roasted parsley root and fennel. I decided the bass would pair nicely with a yogurt Meyer lemon dill sauce.

Briana's Chipotle Sweet Potato Chowda

March 1, 2012

As you may already know, I live in a big ol' house with lots of my friends. Lately we have been cooking a lot together and are constantly looking for recipes to feed a crowd. Last week my roommate of 4 years, Briana and I decided to cook some hearty dishes. Briana came up with this delicious, spicy and hearty chowder. This stick to your bones stew is vegan (without yogurt garnish) and satisfies all cravings for flavorful and nummy goodness.