Sweet Potato Pie

Not only had I never baked a sweet potato pie before this one but I also had never tasted one either! I had heard from others that sweet potato can be even better than pumpkin for pie but I never believed it… until now. After getting around 3lbs of sweet potatoes from a local farm, I decided that it was finally time to experiment with sweet potato pie.

I didn’t like most of the recipes I found online, each one for a different reason. So, I combined and adapted several to come up with my own. Though they weren’t the most beautiful pies because the crusts were a little shallow and uneven, husband and neighbors loved them.

Pie Ingredients (yields two pies, cut quantities in half for a single pie)

  • pie dough (for example, the one I made here)
  • 3 cups cooked and peeled sweet potatoes
  • 6 eggs (yolks and whites separated)
  • 1.5 cups brown sugar
  • 1.5 cups milk
  • 1 cup melted butter
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt

Maple Whipped Cream (optional)

  • 1 cup whipping cream
  • 1-2 tbs maple syrup

Make and chill dough for a pie crust of your liking. If you’re making two pies, use a double pie crust recipe. I was just a little bit short on dough and so my edges didn’t come out as high and wide as I would have liked. While your dough chills, start by boiling the sweet potatoes over medium heat for about an hour. After they cook, drain them, let them cool, peel them, and chop/mash before using.

crusts

I like to blind bake my pie crust for about 15 minutes at 350°F to make sure that the bottom cooks through and gets nice and flaky. It was my first time using this method with parchment paper and a pie chain. I discovered that the sides of the pie sink down a bit with this method – not ideal but still better than soggy/raw crust. Next time, I might try filling the paper with dried beans instead to see if it does a better job of providing structure for the sides.

blind bake

While the crusts cook, prepare the pie filling. Combine all of the ingredients in one bowl except for the egg whites (and also the pie dough, of course). Start by beating the yolks with the brown sugar, add in the spices, melted butter, milk, and lastly the sweet potatoes. You can use a hand mixer to get a smooth texture. Next, beat the egg whites with a clean hand mixer until peaks form but they’re still glossy and wet.

beaten egg whites

Gently fold the beaten egg whites into the rest of the mixture until just combined. Pour the filling into the cooled pie crusts. Bake at 350°F for approximately 50 minutes or until the filling looks set.

pie in oven

pie puffed up

You’ll notice that the pie puffs up a little bit like a soufflé while baking. When you take it out of the oven and let it cool it will deflate back down but will keep a light texture from those beaten egg whites. Let the pie cool to room temperature and serve with a dollop of freshly whipped cream, lightly sweetened with maple syrup.

slice with fork

Homemade Chicken Noodle Soup

Once you’ve already spent 4+ hours making amazing homemade chicken broth, making chicken noodle soup is a snap. It’s perfect for a day like today: strong winds, torrential downpours, flooding… forget your to-do list and just stay inside with a hot bowl of chicken noodle soup.

Ingredients, yields 2 meal-sized bowls of soup

  • 3 cups of homemade chicken broth
  • 1 chicken breast from the broth
  • 1-2 carrots from the broth
  • 1-2 parsnips from the broth
  • 1 piece of celery root from the broth
  • a couple handfuls of fresh egg noodles (cooked)
  • chopped fresh parsley
  • chopped fresh cilantro

Start by bringing a pot of salted water to a boil. Add the fresh egg noodles and cook for just a minute or two. You can also use dried egg noodles (follow timing instructions from the package). After the noodles are cooked al dente, drain them and rinse with cool water to stop the cooking process and rinse off the starch. Do not skip the step of cooking them first. If you think, “oh, I’ll just cook them in the boiling broth,” please reconsider. It changes the flavor of the broth and gives a starchy taste that takes away from the delicate flavor of good chicken broth.

On a plate or cutting board, dice the chicken breast and slice the broth vegetables into evenly-sized pieces. Add all of these and the chicken broth to a pot (I just give a quick rinse to the pot I used to cook the noodles). Heat the broth, meat, and broth vegetables over medium heat. Meanwhile, chop the parsley and cilantro. You may also want to run your knife through the noodles a few times. Though some people consider it a sacrilege, I prefer bite sized noodles to splashes of soup all over my favorite blouse. Once the broth is simmering, take it off the heat. Add the noodles and chopped herbs. Ladle it into soup bowls and enjoy.

Roasted Delicata Squash With Pumpkin Seeds

I’m a big fan of delicata squash. The flesh is creamy and mildly sweet, it caramelizes beautifully when roasted, the skin is edible, and it’s easier to cut than most larger squash. This is a quick and easy way to make a beautiful and delicious squash side dish.

Ingredients

  • 2-3 delicata squash, depending on side
  • 1/4 cup pumpkin (or sunflower) seeds
  • a generous pour of olive oil
  • sea salt
  • cayenne pepper

As promised, this recipe is super easy. Preheat the oven to 375°F. After rinsing off any dirt from the field, cut each delicata squash in half lengthwise. Scoop out the seeds and stringy bits. Cut the squash into thick half-moon-shaped slices (as pictured). Put all of the pieces into a large baking dish. You’ll want to have as many of the pieces touching the glass or metal baking pan as possible because those are the spots where they’ll caramelize.

After you’ve cut them all and placed them in the baking dish, coat the pieces of squash with a generous pour of olive oil. Season with sea salt and cayenne pepper to taste. Toss them with your hands to coat everything evenly. Lastly sprinkle the pumpkin or sunflower seeds on top before baking in the oven for approximately 45 minutes or until the pieces are completely soft and the underneath side has caramelized without burning. I like using a glass baking dish so that I can lift the baking dish and peak underneath to check when it’s ready.

I like serving delicata squash with just about everything and have been known to make a dinner out of it alone too. For a nice fall dinner, I might bake some chicken with garlic and serve it with this squash and some cabbage (braised, raw as a salad, or pickled as kraut or kimchi are all good cabbage options here). If you’re not a cabbage fan, a green salad or wilted greens pair nicely too.