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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe is taken from the ultimate GULLAH cookbook , a book about the African American Gullah people, a taste of Food, History and Culture from the Gullah people of southeastern USA. I have slightly embellished the original recipe to put the sweet potatoe into a pastry to be a finger food vegetable. These pocket pies will be served at the Northside Farmers Market JuneteenthFest. A great tasting food combining USA's low country cooking and Australia Pocket Pies. Options are to combine sweet potatoes with a can of sliced small white potatoes. Pies are less sweet and more like a side vegetable. Or put any other vegetables you'd like to combine with sweet potatoes-bell peppers, hot chili's, leeks, etc. Ingredients:
3 large sweet potatoes |
1/4 lb butter, softened |
1/2 cup light brown sugar |
1/2 cup granulated sugar |
1 tablespoon vanilla extract |
1 tablespoon cinnamon |
1 tablespoon nutmeg |
1 (12 ounce) can evaporated milk |
1 cup water |
2 ready-made pie crusts |
Directions:
1. Wash potatoes and leave peelings on.
2. Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
3. Remove from heat and water, let cool 30 minutes.
4. Start to preheat oven to 375°F.
5. Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
6. Spray a regular cupcake pan with non stick spray for baking.
7. Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
8. Fill pasty to 1/4 inch of top with slices or mashed potato.
9. Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a dollop of butter (about 2 teaspoons) on top of each pie.
10. Bake for 40 minutes at 375°F.
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