Sweet Potato Pie
Sweet Potato Pie - Classic crumbly pastry from the southern US!
Healthy, because
Even smarter
Nutritional values
Sweet potatoes contain plenty of energizing carbohydrates as well as the antioxidant beta-carotene, which helps protect the body's cells against free radical damage.
Sweet potatoes shouldn't be kept in the refrigerator, but in a dry, cool place, where they'll stay fresh for up to a week.
(Percentage of daily recommendation)
| Calorie | 277 kcal | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 292 mg | (7 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 102 mg |
Ingredients
- Ingredients
- 9 ounces Pastry flour
- 2 ounces cane sugar
- 4 ounces Cultured butter
- salt
- 1 ½ pounds yellow-fleshed Sweet potato
- dried Beans (or peas for blind baking)
- 4 eggs
- ½ cup sweetened condensed milk
- 4 tablespoons Maple syrup
- 2 teaspoons cinnamon
Kitchen utensils
Preparation steps
Cut butter in pieces. Mix flour, sugar, butter, 1 pinch salt and 1-2 tablespoons cold water. Knead using the dough hook of a hand mixer or knead by hand until smooth.
Roll out dough between 2 sheets of plastic wrap to about 12 inches in diameter. Place rolled dough into a springform pan or greased tart pan about 10 inches in diameter, forming a 1 1/4-inch high edge. Refrigerate for 30 minutes.
Meanwhile, rinse sweet potatoes and cook until soft in plenty of boiling water for about 35 minutes. Peel potatoes and press through a potato ricer into a bowl.
Pierce dough with a fork several times. Cover the bottom with a piece of parchment paper and add beans. Position an oven rack at the lowest position. Bake the pie shell in a preheated oven at 350°F/convection 325°F on the lowest rack for 15 minutes.
Remove beans and parchment paper and continue baking for 5 minutes.
Mix sweet potatoes with eggs, condensed milk, maple syrup and cinnamon.
Pour sweet potato mixture into the pre-baked crust and bake at 350°F/convection 325°F on the second shelf from the bottom until the filling is set, 40-45 minutes. Let cool on a rack before serving.
