Sweet Potato Pie is popular in the American South, and practically unknown through the rest of the country. That's a shame, because it's not only delicious, it's full of nutrition. Either real whipped cream or vanilla ice cream are perfect accompaniments, but I wanted something to go with the pie that a lactose intolerant guest could enjoy. A variation on the traditional Italian dessert, Zabaglione, hit just the right note. (I promise to post a recipe and video for traditional Zabaglione closer to Christmas.)
And while we're considering that lactose intolerant guest, we can let them enjoy the pie, as well.
Recipe: Zabaglione Sauce
This happy accident occurred during my effort at making traditional Zabaglione. Everyone agreed it was terrific on top of the pie. One comment: "If I can eat and drink at the same time, I'm happy!"
4 egg yolks
2 Tbs. raw sugar (fine)
3 Tbs. brandy
Combine egg yolks and sugar in the top of a double boiler or heavy bowl. Set over simmering (not boiling) water, and whisk constantly for 3 minutes. The bottom of the bowl should not touch the water. This is an opportunity to use your hand-held mixer, or perhaps that nifty little immersible blender someone gave you last Mother's Day. Your goal is to have the eggs thicken without turning into scrambled eggs.
As the mixture begins to thicken, drizzle the brandy in very slowly. Continue to whisk the mixture until it is thick enough to hold its shape for a moment when dropped from the whisk back into the pan. This might happen very quickly.
Remove from heat and use a rubber spatula to turn it into another bowl to cool. Serve a heaping spoonful on top of pie or fresh fruit, warm or chilled.
Recipe: Sweet Potato Pie
A clever cook would bake extra sweet potatoes specifically with this pie in mind. They bake so easily in the microwave there's no point in buying canned sweet potatoes, which, in my humble opinion, are too sweet and watery.
2 c. cooked sweet potatoes, mashed
3/4 c. raw sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
1 2/3 c. evaporated milk OR
. . . . . 1 c. soy milk plus 2/3 c. coconut milk
unbaked 9" pie shell
Combine all the filling ingredients in blender or food processor. Pour into pie shell.
Bake at 400 degrees for 50 minutes. Test by inserting a knife about halfway between the center and the edge. It will come out clean when filling is done.
Serve warm or chilled with real whipped cream or Zabaglione-Style Sauce
0 Write Your Comment:
Post a Comment