rants & recipes

This weekend, I had intended to make some pierogies but I got a little overwhelmed by these four huge sweet potatoes that needed to be cooked. Peeled, cubed and steamed ... left me with about 8 cups of sweet potato! So, sweet potato pie used up some of them (and was delicious!). There will also be sweet potato lentil soup and sweet potato drop biscuits. And even so, a few cups may end up in the freezer.

I made half of a normal pie filling, and 2/3rds of this Hot Water Pie crust recipe. The crust was a little thick but it's an awesome, super-easy crust recipe - no rolling, just press it into well-oiled pans. When I turn these pans over, these mini pies fall right out. This probably wouldn't work so well with a full-sized pie. For one thing, it wouldn't fit in my hand!

• 1 cup steamed sweet potatoes
• 1/2 cup soy or nut milk (I used unsweetened hemp milk)
• 1/4 cup maple syrup
• 1/2 tbsp molasses
• 1 1/2 tbsp oil
• 2 tbsp cornstarch
• 1/2 tsp all-purpose flour
• 1/4 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp powdered ginger
• 1/8 tsp powdered cloves
• 3/4 tsp cinnamon

1. Preheat oven to 400 degrees.
2. Blend pie ingredients until completely smooth.
3. Pour into unbaked pie crusts.
4. Bake for 40-50 minutes or until crust is turning golden brown.

Halved from this post.