Sweet Potato Pie
Little else is as wonderful in the kitchen as a recipe that requires little preparation with maximum results. Yes the "Is it really a side? Isn't it more of a dessert?" controversy always seems to arise when this is placed on the table, but its versatility adds to its greatness! I personally serve this as a side, usually with roasted chicken and grilled veggies. It's great served cold or warm which makes it a winner (and staple) on my Shabbat go to menu. The complimentary flavours of the pureed sweet potato and cinnamon are always crowd pleasers and easily conceal the "vegetable" categorisation of this side. Truthfully, I was never a fan of sweet potatoes but when I tried the pretty burnt orange coloured pie I saw on a Shabbat table I changed my tune quick! This is a great option for kids who won't go for the veggies as their first choice!
Besides the versatility of when to serve this dish, the topping also works as a base or alternatively can be eliminated altogether. This pie is great with the crumble coating. I discovered this through sheer accident. It was one of those, I'm so tired and just need to get through prepping this meal kind of days and realized I had skipped the step of making a pie crust before pouring the mixture into a pan. I had leftover crumble from another pie I had made and decided to place it on top. The result was surprisingly well received by the guests and became my new (much quicker and more efficient) method of preparing this!
That being said, the pie is also wonderful without crust or crumble and with a dusting of cinnamon overtop right before going into the oven! On another note, the crumble could also be used as a base to make the overall dish more cohesive and easier to slice and serve (creating almost a pie a crust of sorts).
The recipe can be easily doubled to make more than one pie. Also, a quick tip to help with prep, set the sweet potatoes to boil while you're prepping other aspects of your meal and leave this for last. I cut the sweet potato into large chunks and slice into it all around, in order to speed up the boiling process.
Overall, this is a great option to serve at any meal whether festive or weekday and it is always a hit as a contribution or gift to a hostess! Enjoy!
Sweet Potato Pie Makes 1 9"x 9" Pie
1 large sweet potato, boiled until very, very soft
1/4 cup Margarine
1/2 cup white sugar
1/4 cup Riches Whip (soy milk works just as well)
1 egg
1/2 tsp vanilla
1/2 tablespoon cinnamon
Preheat oven to 350 degrees F.Combine all ingredients in a medium sized bowl and either using a stand or hand held mixer, blend until mixture is thin (approximately 3 minutes).
Bake in oven at 350 degrees F for approximately 40-50 minutes.
* I've also mixed this using only a fork and it turns out completely fine, just thicker. I personally prefer it almost pureed, without any chunks of sweet potato which produces a much fluffier pie.
*If you're not using crumble, sprinkle 1/2 tablespoon of cinnamon overtop the mixture.
Crumble
1/2 cup flour
1/2 cup brown sugar
1/4 cup of oats
1/2 cup of melted margarine (or oil)
To use as a base, pat down into the bottom of a 9"x 9" pie pan.
To use as a topping combine all ingredients in a bowl.
Roll a ball about the size of your palm into your hand and sliding your hands forward and backwards crumble it over the pie. DO NOT just pat it down or drop it onto the pie, it will sink into the puree. Crumble it a little bit at a time over the mixture.
Sprinkle half a tablespoon of cinnamon overtop the crumble
Besides the versatility of when to serve this dish, the topping also works as a base or alternatively can be eliminated altogether. This pie is great with the crumble coating. I discovered this through sheer accident. It was one of those, I'm so tired and just need to get through prepping this meal kind of days and realized I had skipped the step of making a pie crust before pouring the mixture into a pan. I had leftover crumble from another pie I had made and decided to place it on top. The result was surprisingly well received by the guests and became my new (much quicker and more efficient) method of preparing this!
That being said, the pie is also wonderful without crust or crumble and with a dusting of cinnamon overtop right before going into the oven! On another note, the crumble could also be used as a base to make the overall dish more cohesive and easier to slice and serve (creating almost a pie a crust of sorts).
The recipe can be easily doubled to make more than one pie. Also, a quick tip to help with prep, set the sweet potatoes to boil while you're prepping other aspects of your meal and leave this for last. I cut the sweet potato into large chunks and slice into it all around, in order to speed up the boiling process.
Overall, this is a great option to serve at any meal whether festive or weekday and it is always a hit as a contribution or gift to a hostess! Enjoy!
Sweet Potato Pie Makes 1 9"x 9" Pie
1 large sweet potato, boiled until very, very soft
1/4 cup Margarine
1/2 cup white sugar
1/4 cup Riches Whip (soy milk works just as well)
1 egg
1/2 tsp vanilla
1/2 tablespoon cinnamon
Preheat oven to 350 degrees F.Combine all ingredients in a medium sized bowl and either using a stand or hand held mixer, blend until mixture is thin (approximately 3 minutes).
Bake in oven at 350 degrees F for approximately 40-50 minutes.
* I've also mixed this using only a fork and it turns out completely fine, just thicker. I personally prefer it almost pureed, without any chunks of sweet potato which produces a much fluffier pie.
*If you're not using crumble, sprinkle 1/2 tablespoon of cinnamon overtop the mixture.
Crumble
1/2 cup flour
1/2 cup brown sugar
1/4 cup of oats
1/2 cup of melted margarine (or oil)
To use as a base, pat down into the bottom of a 9"x 9" pie pan.
To use as a topping combine all ingredients in a bowl.
Roll a ball about the size of your palm into your hand and sliding your hands forward and backwards crumble it over the pie. DO NOT just pat it down or drop it onto the pie, it will sink into the puree. Crumble it a little bit at a time over the mixture.
Sprinkle half a tablespoon of cinnamon overtop the crumble
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