roamingtaste.com » Where foreign and local combine

Maple Sweet Potato Pie

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One summer night with cicada’s humming in the warm lit air, it was time for me to begin the words of this journey. Starting the journey had crossed my mind a few times previously, but I never was certain of what it was I could or would say or how to even say it on a platform.

Fast forward almost three years and there have been more adventures than I can count, more meals that have left me reeling with their full flavors and the discovery of more dishes than I could have ever imagined possible before pressing ‘post.’

On the front of foreign cuisine, however, the list of things to make grows ever longer with each new country I’m able to visit within my radius. German Black forest cake, Dutch Pancakes, Spanish Paella and French Macaroons all things that will be attempted at some point in the forthcoming future and hopefully before the four hundredth post.

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With another job having ended I’ve had free time to work on the final edit of my book and it feels eerily close to all being final. Moments of imagining this piece of my heart on book shelves or in other peoples hands are heartbeatingly short, but meeting Lena Dunham for a few short seconds as she signed my book made me ever so hopeful that I could one day be like her. Lena, has for a some time been a complete inspiration thanks to her unwitting honesty which takes courage to have without years of experience beneath your belt.

A couple of weeks ago I asked Instagram if I should celebrate three hundred posts with cake or pie and the resounding sound was pie. Hmmmm, pie, there is so much to be made within that context and like cake the possibilities are seemingly endless. This post comes at a perfect time of flux (something I am forever going through, I know).

This a milestone and all before the third year mark so it had to be best celebrated with a pie that I didn’t find anywhere else. Sure this pie has probably been made in many kitchens before, but I’ve never stumbled upon it in all my research.

So sweet potato is not something eaten in sweet form in New Zealand and maple is a flavor definitively discovered on my travels a result of the journey to get here considering I despised sweet potatoes so much as a child that they were completely off the menu. This pie is a representation of this very blog – embracing new cultures and different cuisines and seeing the world through wider, kinder eyes.

Thanks so much for stopping by over the last three hundred posts, here’s to another three hundred posts and wherever life takes me in between.

Maple Sweet Potato Pie
Roamingtaste
Serves 8

Ingredients:
1 quantity pie dough
2 1/2 cups sweet potato puree
3 eggs
1 cup brown sugar
1/2 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 teaspoon ground nutmeg
3/4 cup coconut milk
Topping
1/4 cup walnuts, roughly chopped
2 tablespoons maple syrup
1/4 teaspoon ground nutmeg
To serve
Lightly whipped cream

Directions:
Lightly grease a pie dish and preheat the oven to 180ºC/350F.

Roll the dough out to 1/4 inch thickness and press into the dish with a slight overhang. Bake for 10 minutes or ever so slightly golden.

Place the puree, eggs, sugar, syrup, spices and coconut milk in a bowl and whisk to combine or mix with a stick blender.

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Pour into the dish and tap to release a few bubbles.

Place in the oven and bake for approximately 45 minutes or until only the center jiggles. Remove and allow to cool completely.

IMG_9205To make the topping place the maple syrup, walnuts and nutmeg into a pan and cook on medium until bubbling. Remove from the heat and set aside.

IMG_9240Slice, place a dollop of cream on top with a sprinkling of the walnuts.

Serve.

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Maple Sweet Potato Pie

Serving Size: 8

Maple Sweet Potato Pie

Ingredients

  • 1 quantity pie dough
  • 2 1/2 cups sweet potato puree
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/3 teaspoon ground nutmeg
  • 3/4 cup coconut milk
    Topping
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground nutmeg
    To serve
  • Lightly whipped cream

Instructions

  • Lightly grease a pie dish and preheat the oven to 180ºC/350F.
  • Roll the dough out to 1/4 inch thickness and press into the dish with a slight overhang. Bake for 10 minutes or ever so slightly golden.
  • Place the puree, eggs, sugar, syrup, spices and coconut milk in a bowl and whisk to combine or mix with a stick blender.
  • Pour into the dish and tap to release a few bubbles.
  • Place in the oven and bake for approximately 45 minutes or until only the center jiggles. Remove and allow to cool completely.
  • To make the topping place the maple syrup, walnuts and nutmeg into a pan and cook on medium until bubbling. Remove from the heat and set aside.
  • Slice, place a dollop of cream on top with a sprinkling of the walnuts.
  • Serve.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/maple-sweet-potato-pie/

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