Sweet Potato Pies

Sweet Potato Pie

I baked pretty, sweet potato pies yesterday.  They have delicate nutty flavour and light in sweetness.  Indeed they were delicious treats. This is the recipe for you, enjoy.

Sweet Potato Pies

By Susi for You

Ingredients

The pastry

1-cup heap full plain flour

1 tablespoon melted butter and 1/2cup warm water

Extra flour

Mixture of 1 table melted butter and 2 table of oil

Filling

1 cup mashed boiled sweet potatoes

1.3 cup firmly packed light brown sugar

½ teaspoon vanilla paste

1 tablespoon pine nuts

1 egg lightly beaten

STEPS

The pastry

a)     Place the flour in a large bowl

b)     Add in the warm water mixture

c)     Mix them quickly to make soft dough

d)     Knead the dough, add the extra flour from time to time, and knead it until it is very smooth,

e)     Rest it for 25 minutes at least

The filling

a)     Place all the ingredients in a bowl and mix thoroughly together.

b)     Keep aside and cover the bowl.

The Pies

Knead the dough lightly and divide the dough onto 12 small pieces

a)     Roll them to make very thin pastry

b)     Place six thin round pastries onto buttered tin

Six round pastry pies on a pie tin.
Six round pastry pies on a pie tin.

c)     Place a tablespoon of the filling

d)     Cover with the other pastry, brush them with oil and butter mixture

e)     Bake the pies on a preheated hot oven at 175 degrees C for 22 minutes.

f)      Take them out from the oven, dust with icing powder.

Dust the pies with icing powder while still hot
Dust the pies with icing powder while still hot
A platter of the pretty potato pies.
A platter of the pretty potato pies.

To Serve

Serve hot or room temperature with tea or coffee.

Sweet Potato Pie Served with Tea

 ImageImage

Information about sweet potatoes

Nutrient content (Wikip)

Tubers of a sweet potato plant, partially exposed during harvesting

Besides simple starches, sweet potatoes are rich in complex carbohydratesdietary fiberbeta-carotene (a provitamin A carotenoid), vitamin Cvitamin B6manganese and potassium.[27] Pink, yellow and green varieties are also high in beta-carotene.[citation needed]

In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydratesproteinvitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato. Despite the name “sweet”, it may be a beneficial food for diabetics, as preliminary studies on animals have revealed it helps to stabilize blood sugar levels and to lower insulin resistance.[28]

Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem. A 2012 study of 10,000 households in Uganda found that 50% of children who ate normal sweet potatoes suffered from vitamin A deficiency compared with only 10% of those on the high beta carotene variety.[29]

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