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BS: Goose Gander's Sweet Potato Pie

DigiTrad:
SWEET POTATOES


Related threads:
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Lyr Add: Sweet Potatoes (21)
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Goose Gander 06 Jan 10 - 05:41 PM
Q (Frank Staplin) 06 Jan 10 - 06:25 PM
AllisonA(Animaterra) 06 Jan 10 - 07:40 PM
Beer 06 Jan 10 - 08:21 PM
GUEST,999 06 Jan 10 - 09:26 PM
Q (Frank Staplin) 06 Jan 10 - 10:03 PM
Goose Gander 07 Jan 10 - 01:01 PM
Q (Frank Staplin) 07 Jan 10 - 01:59 PM
Little Robyn 07 Jan 10 - 04:07 PM
Little Robyn 07 Jan 10 - 04:09 PM
GUEST,999 07 Jan 10 - 04:13 PM
Little Robyn 07 Jan 10 - 04:15 PM
Q (Frank Staplin) 07 Jan 10 - 05:02 PM
Goose Gander 07 Jan 10 - 05:35 PM
Q (Frank Staplin) 07 Jan 10 - 05:58 PM
Joe_F 07 Jan 10 - 08:03 PM
Goose Gander 07 Jan 10 - 08:57 PM
GUEST,999 07 Jan 10 - 11:17 PM
Q (Frank Staplin) 08 Jan 10 - 02:45 PM
Q (Frank Staplin) 08 Jan 10 - 02:52 PM

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Subject: BS: Goose Gander's Sweet Potato Pie
From: Goose Gander
Date: 06 Jan 10 - 05:41 PM

GOOSE GANDER'S SWEET POTATO PIE

•        Preheat oven to 400 Fahrenheit.
•        Boil 4-5 sweet potatoes till soft.
•        Rinse under cold water, peel skins and discard (the skins, not the sweet potatoes themselves).
•        Mash up sweet potatoes in large mixing bowl.
•        Add one cup sugar, one stick butter (melted), one 14 oz. can sweetened condensed milk, and one egg.
•        Add one teaspoon cinnamon, one teaspoon allspice, and a dash of vanilla extract.
•        Mash it all up till it's the consistency of pancake batter.
•        Pour into pre-made pie crusts (should be enough for two pies).
•        Bake for 25-30 minutes until toothpick comes out clean.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 06 Jan 10 - 06:25 PM

Sweet potatoes make good pies. Thanks for posting; our variation as follows:

Sweet potatoes may be cooked easily without boiling by microwaving on high. No water needed. Time depends on size, but about 3 minutes a side for average size.
(White potatoes may be treated the same way).

We use half brown Demerara sugar and half white and add 1/4 teaspoon cloves and 1/2 teaspoon of allspice; otherwise the same.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: AllisonA(Animaterra)
Date: 06 Jan 10 - 07:40 PM

Oh, yum!


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Beer
Date: 06 Jan 10 - 08:21 PM

Sounds great and will give it a try.
Beer (adrien)


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: GUEST,999
Date: 06 Jan 10 - 09:26 PM

We talkin' sweet potatoes or yams?


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 06 Jan 10 - 10:03 PM

I assumed G. G. was referring to the orange-fleshed variety of sweet potato commonly marketed as 'yam', that is the one I added a note about.
The more white-fleshed, firmer variety is a closely related variety. Both are Ipomoea batatas

The true African and Asian yam (Dioscoriaceae), a monocot, is not seen in American supermarkets; it belongs to an entirely different family.
In the Caribbean area, a yam pie is usually made with the African vegetable; the pie is much whiter.

Guest 999, what are you talkin'?


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Goose Gander
Date: 07 Jan 10 - 01:01 PM

Usually I use the bigger, orange-fleshed things. The smaller, yellowish things work, too. I'll admit I'm baffled by the distinction between yams and sweet potatoes.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 07 Jan 10 - 01:59 PM

Most people (99%?) are baffled by the distinctions, store labels offer no help because they are confused as well.

There are two big groups, one in Africa-Asia; the 'yams' very large, the plants with grass-like leaves (parallel veins like grass and corn). They are a good food plant, but did not do well in temperate climates like ours. Family Dioscoriaceae.

The other group is the one we know, the orange yellow and yellow to whitish kinds, both of which are varieties of the same species. They belong to the Convolvulaceae, a family including the Morning Glory and many vine-like plants. The leaves are net-veined, not grass-like. They grow well in the warmer, SE states.
In stores, the orange-meat, purplish-skinned ones are sometimes called 'yams' and the more whitish-yellow (often smaller) ones called sweet potatoes, but there is no consistency.

The orange-flesh ones are easier to use because they are softer and sweeter. I like to microwave these, about one pound size, on high for about 3 minutes a side (greased and pricked). Time varies according to size, and microwave. The skin comes off easily. Delicious with butter, salt, and pepper if desired.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Little Robyn
Date: 07 Jan 10 - 04:07 PM

Here in NZ yams are little pink things, quite sweet and yellowish inside. There's a photo here from the Otago newspaper

But this article says that these are actually oca and belong to the oxalis family.
We have a root vegetable called Kumara, that was grown and eaten by Maori for many years before NZ was colonised by Europeans. This is similar to your purple skinned variety of yam, tho' today you can now buy different varieties in supermarkets, with orange flesh or pale yellow. There's a bit about the NZ kumara here.
Robyn


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Little Robyn
Date: 07 Jan 10 - 04:09 PM

I don't think either of my clickies worked, sorry.
Robyn


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: GUEST,999
Date: 07 Jan 10 - 04:13 PM

Them's them, Q.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Little Robyn
Date: 07 Jan 10 - 04:15 PM

Oca/yam here:
http://www.odt.co.nz/lifestyle/home-garden/74436/ten-best-vegetables-beginners?slide=2

Kumara here:
http://www.google.co.nz/imgres?imgurl=http://www.whenua.biz/blog/uploaded_images/New-big-kumara-759198.jpg&imgrefurl=http://www.whenua.biz/blog/2008/08/big-kumara-update.html&usg=__26bPjJCkgNSjWWu6KoD53iBrazU=&h=313&w=540&sz=76&hl=en&start=5&tbnid=kn0ToOmyvPrVlM:&tbnh=77&tbnw=132&prev=/images%3Fq%3Dkumara%2Bphoto%26hl%3Den

Robyn


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 07 Jan 10 - 05:02 PM

The Kumara is our sweet potato.

How it got to Polynesia (it has been radiocarbon dated to 1000 AD in the Cooks Islands) is not known, but most investigators believe that Polynesian explorers ("Vikings of the Pacific") who had travelled to South America and back.
It spread widely, to Hawai'i and New Zealand.

The sweet potato is a cultivated plant, spread by vine cuttings, not by seed, so human agency is believed to be responsible for its spread, not seeds carried by birds or currents.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Goose Gander
Date: 07 Jan 10 - 05:35 PM

Thanks to Q for that information about sweet potatoes.

For a variation on this recipe, use butternut squash in place of sweet potatoes and brown sugar in place of white sugar.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 07 Jan 10 - 05:58 PM

The hard, winter squash are a neglected vegetable. We buy the large green squash, shaped like a small pumpkin, microwave until it softens, cut open and remove the seeds (which go to our little rockery for the birds and squirrels), skin, and mash. We make soup, stew, pie or whatever; all good. There are many recipes on the net, we vary to suit.

GG, we use a lot of brown sugar, rather than the white which is sugar beet in our area. Some dark molasses is good in pies and other sweeter dishes.

Much nourishing food for little money.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Joe_F
Date: 07 Jan 10 - 08:03 PM

I had never heard of sweet potato pie until I read that Mr Obama had praised it in a largely black election rally in Chicago. He promised, with some salacity, to be the judge in a sweet-potato-pie contest. So I decided to celebrate his victory by making one. None of my cookbooks mentioned such a thing, but of course the Web offered plenty of recipes. It was my first pie, so of course the crust came out rather tough, but it did the job.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Goose Gander
Date: 07 Jan 10 - 08:57 PM

I discovered sweet potato pie made by local bakers in markets in southern California. One day, I decided to make my own. My recipe is more or less a collation of half a dozen ones, the more basic the better. I absolutely will not go anywhere near recipes that try to make this stuff 'healthy' by cutting down on the butter, condensed milk, etc. But that's just me.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: GUEST,999
Date: 07 Jan 10 - 11:17 PM

"I absolutely will not go anywhere near recipes that try to make this stuff 'healthy' by cutting down on the butter, condensed milk, etc. But that's just me."

No it ain't.

Years ago when I got into it with Italian food, I found that I loved fresh ground nutmeg on various pastas, with or without tomato sauce. I'm that way with sweet potato pie, also. BRING IT ON.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 08 Jan 10 - 02:45 PM

For those (like me) who don't like sweet evaporated milk, etc.-

Sweet Potato Pie

2 eggs
1 cup (240ml) sugar
1 teaspoos salt
1/8 taspoon nutmeg
1 teaspoon (5ml) cinnamon
1 cup (240ml) milk or 1/2 milk and 1/2 orange juice
2 tablespoons (30ml) butter
1 1/2 cups (360ml) cooked mashed sweet potatoes
1 unbaked 8-inch (20cm) pastry shell

1. Bake pastry shell 350F (177C) for 10 minutes
2. Beat eggs slightly and add sugar, salt, spices and milk
3. Add butter to mashed potatoes and blend with the milk and egg mixture.
4. Pour into pastry shell and bake at 450F (232C) for 10 minutes. Reduce heat to 350F (177C) and bake 30-40 minutes or until filling is firm.

*Optional- when heat is reduced, top with pecan halves.
*Optional- scald 2% milk slightly before adding at step 2.
* My suggestions

The Georgia Cookbook, 1978, Bill Ragan, Portals Press, Tuscaloosa, Alabama.


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Subject: RE: BS: Goose Gander's Sweet Potato Pie
From: Q (Frank Staplin)
Date: 08 Jan 10 - 02:52 PM

Baked Sweet Potatoes

Wash potatoes and pat dry with paper towel
Rub each potato lightly with shortening
Place potatoes in shallow baking pan and bake at 350F (177C) for about 30 minutes, or until potatoes are soft.

The baking is much shortened if the microwave is used. With 1 pound potatoes, microwave on high about 3 minutes a side. I can't tell the difference.


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