Friday, January 6, 2012

Who ate all the Holiday Sweet Potato Pie?

Who ate all the Holiday Sweet Potato Pie?

One minute I have a finished pie topped with silky whip cream and next thing I know...3/4 of the pie is gone.

What is a Culinary Creator to do?
Share the recipe!

Make your favorite Sweet Potato Pie recipe. Once, cooked and chilled spead a layer of cranberry preserve. See recipe at bottom. Chill again for 30 minutes. Next top off the pie with a layer of firm whip cream and chill again for another 30 minutes.

The results a smooth, creamy, tart yet sweet pie. Two years running this has won the "All Taste Test" during our Holiday dinners.

Cranberrry Puree:
1 bag of fresh cranberries
1 cup of Baker's Sugar
1 cup of water
lemon or orange zest optional (1 tsp)

Cook the cranberries as instructed on the bag. Once all the cranberries have popped, set the cranberries aside to cool. Approximately 10 - 15 minutes. Next, take cooled cranberries and pour into a food processor fitted with the blade. Pulse the mixture until smooth. Then, pour the blended mixture through a strainer to eliminate the seeds. Use a plastic spatula to press the jam into a bowl. The result...a smooth jam that can be spread on toast, croissants..dang, just about anything.

Remember.... cooking with love makes any recipe tastes better!
Lady E