This recipe was found on Big Oven. I used a parsnip instead of a turnip, which turned out to not be very tasty. We’re working on a big bottle of Carlo Rossi Burgundy and this seemed like a good idea. I also didn’t use the shallots in the recipe. They suggested adding the flour to brown the vegetables, which turned out to be a bad idea. The flour burned to the bottom of the pan. Next time, I’ll add this with the red wine or after more liquid is added.
Above is the unbaked pie. This was a team effort. I made the crust and Sarah made the filling. The crust recipe can be found on the apple pie page. The apple pie crust yields two crusts, and so the other can be refrigerated or frozen for later. This is a fairly simple pie with tasty results. We used yams this time and it wasn’t as good as the sweet potato (which have a lighter color).
1 unbaked 9 inch pie crust
1 lbs. sweet potato (1-2)
1/2 cup butter softened (or Vegan Earth Balance Buttery Sticks)
1 cup sugar (or less)
1/2 cup milk (rice, soy, almond)
1/2 tsp. ground nutmeg
1/2 tsp ground cinnamon
1 t vanilla
- Boil sweet potato whole in skin 40-50 minutes. Put in bowl of cold water and remove skin. Break apart sweet potato in bowl.
- Add butter and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth.
- Pour into unbaked pie crust. Bake at 350 degrees for an hour or more, until a knife comes out clean. The pie will puff up, then sink as it cools.