28 October 2014

Sweet Potato Pie

Today I share with you an other fall recipe. Sweet potato pie is a traditional dish from the United States, usually served during the celebration of the Thanksgiving. It is extremely sweet but with a layer of the cream cheese gives a perfect balance of flavours. Actually it is a variety of the pumpkin pie, so you can perfectly substitute the sweet potato for pumpkin, that would be a nice idea for Halloween.

Cream Cheese Sweet Potato Pie
Makes 24 cm bundt cake tin
340 g flour
200 g cold butter
2 teaspoons sugar
1 teaspoon salt

Cream cheese filling
400 g cream cheese
90 g white sugar
1 large egg

Sweet potato filling
375 g sweet potato puree
125 g golden caster sugar
125 ml heavy cream
1 teaspoon cinnamon
1/4 teaspoon fresh grated ginger
1/4 teaspoon grated nutmeg
a pinch of ground cloves
2 eggs
a pinch of salt

50 g flour
25 g golden caster sugar
25 g unsalted cold butter
1/2 teaspoon cinnamon
a pinch of salt
40 g hazelnut, crushed

Clean and peal the sweet potato, cube it and place it in a pan covered with boiling water, heat until is soft. Remove the water and process in a food processor until smooth. Alow to cool down and place it in the fridge.

In the meanwhile make the crust. Combine all the ingredients for the crust, better if you use your hands. Shape the dough into a ball, and wrap in plastic. Refrigerate 1 hour.

Roll out the pastry on a light floured surface and line a buttered tin. Trim and pierce bottoms with a fork. Put it back in the fridge.

Mix the cream cheese with the sugar and the beaten egg. Place this mixture in over the crust of the tin and place it in the fridge. Do not overmix otherwise the mixture will turn too liquid and the sweet potato mixture will go into the cream cheese. You can also put it in the freezer while you preapare the other mixture. It is very important that the cream cheese is very cold.

In a separate bowl make the sweet potato filling. Put the sweet potato puree, add all the spices, the sugar and the salt and mix well. Add the cream and the beaten eggs an combine.

Add the sweet potato mixture over the cream chesse, level with a spatula. Place it in the oven for 30 minutes.

For the crumble combine the flour, crushed hazelnuts, the sugar, the cinnamon and a pinch of salt in a large bowl and mix well. Add the butter and blend with your fingertips until the mixture turns to breadcrumbs.

After 30 minutes in the oven sprinkle the crumble and bake for 20 minutes more or until an inserted skewer comes out clean and the crust is golden brown. Let it cool and refrigerate for 4 hours to seto

You can top with some whipped cream and ground cinnamon before serving.

For more fall recipes check here.

Have a nice week.

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