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Gateau de Patate

Ingredients

  • Preheat oven to 425F degrees
  • 1 1/2 cup flour
  • 3 Tbs. sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon, ground ginger, ground allspice, nutmeg (each)
  • pinch ground cloves, white pepper (each)
  • 1/2 cup shortening
  • 3 to 4 Tbs. orange juice, chilled
  • 1/4 cup unsweetened grated coconut, lightly toasted
  • 2/3 cup raisins
  • 1/2 cup dark rum
  • 4 eggs
  • 1/2 cup sugar
  • 3/4 cup dark brown sugar, packed
  • 3 Tbs. butter, melted
  • 2 1/2 cup cooked sweet potatoes, mashed
  • 1/4 teaspoon nutmeg, ground allspice (each)
  • pinch ground cloves
  • 1 cup heavy cream, scalded
  • 3 ripe bananas, mashed
  • 1 cup pecans
  • 3 Tbs. butter
  • 1/4 cup light brown sugar, packed

Instructions

((Sweet Potato Pie)). Sift together the flour and other dry ingredients into a bowl. Add the shortening, cut into bits, and blend until the mixture resembles meal. Add the orange juice, toss until it is incorporated, and form the dough into a ball. Dust it with flour, wrap in wax paper, and chill for 2 hours. Then roll out dough 1/8 inch thick on a lightly floured surface and fit it into a deep 10-inch pie plate. Trim off excess leaving a 1-inch overhang and fold the overhang to make a decorative edge. Sprinkle the shell with the coconut, pressing it lightly into the dough, and chill, covered, for at least 15 minutes. Macerate the raisins in the rum. Beat the eggs with the white sugar until very thick, then beat in the dark brown sugar and melted butter and beat until well combined. Stir in the remaining ingredients and the rum raisin mixture. Pour the filling into the pie shell and bake in the lower third of the oven for 30 minutes, then reduce heat to 375F, transfer the pie to the middle of the oven, and bake 15 minutes more, or until a knife inserted in the center comes out clean. In a skillet saute the nuts in the butter for 2 minutes, stirring constantly. Transfer them to a bowl with a slotted spoon and toss with the brown sugar until they are coated. Spread on a plate to cool. Arrange the nuts close together on top of the pie and run under a preheated broiler for 1-2 minutes or until the nuts are glazed. Cool the pie on a rack. Serve with whipped cream.

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