TEXASBOARS.COM

[Bill Winfrey]

I had a friend from High school post a recipe that comes with great interest to me..The Sweet Potato has always held a special place in my not so varied diet...
Yep, I'm the meat, potato, bean, and rice kind of guy...Not so interested in the "Dessert" menu during the Holidays. It's been a tradition in I'm sure most of your Families as well as mine it's a requirement for Holiday menus to make a sundry of different pies and cakes..Thanksgiving and Christmas almost always include the "Punkin" Pie....
As a youngster, quite a few years back I came to the decision that Pumpkins were for Halloween, and any left over were to be used as targets and such.. after all, how long could a pumpkin stay fresh??
I had a great Mexican friend in grade school that always brought home made Sweet Potato Empanadas which were gladly exchanged for my Bologna (Baloney if you're from Texas) sandwiches..
I tried on a multitude of occasions to have Sweet Potato Pies made during the Holidays,and with the exception of one of my Great Grandmothers, an American Indian Descendant, my wishes went unfilled.. I sorely missed her after her passing upon my 18th Birth Day...Now again, I found this recipe, and upon showing it to my Mom (79yrs) she says it looks like a delicious item, and we'll make one tomorrow, and another to take to the "Family" Thanks Giving Dinner!!
I'm posting this before giving the taste test, but will give a first hand report on Tuesday when I recover from the shock of eating a "Dessert"
Bill

Sweet Potato Pie with Praline Caramel Sauce


2 large sweet potatoes - about 1 pound
1 cup heavy cream
3 large eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1 9-inch pie shell, baked


Prick sweet potatoes and bake in a 450 degree F oven for 50 minutes or until soft. Cool and remove skins.
Combine potatoes with cream, eggs, sugar, vanilla and nutmeg in a blender or food processor and blend until smooth.

Pour into baked pie shell and bake in a 375 degree F oven for 50 minutes, or until center of pie is set.
Cool completely and serve topped with Praline Sauce.

Pralines (said like PRAW-leen if you're from the South) are the most commonly found and popular candy in New Orleans. There are candy shops devoted to the confection. This heavenly rich sauce has all the flavor of a true praline and is perfect drizzled atop Sweet Potato Pie.

Praline Sauce:

1 cup packed light brown sugar
1 can (12 ounces) evaporated milk
4 Tablespoons unsalted butter
1/2 cup chopped pecans
1/2 teaspoon vanilla extract


In a heavy bottomed sauce pan combine butter and brown sugar over medium-high heat. Stir until thick and sugar begins to dissolve.

Add evaporated milk and stir well. Heat untli bubbling. Continue to cook and stir for 10 minutes.

Remove from heat and add pecans and vanilla. Stir well and let cool for 10 minutes or until slightly thickened before serving.
_________________
Dedicated to the demise
of the Feral Pig as a species
US ARMY Veteran
TSRA Life Member

[Clint Liles]

Bill, I agree with you about the use of pumpkins. Now, sweet potatoes should be treated as though they were candy. Just use your imagination and they are like food from heaven. I can remember when I was a boy(yep that was long ago)my grandma would fix sweet potato pies and they were horrible because of all the ole stringy stiff in them. The sweet potato pies that I make I also use a blender and they are very creamy and smooth.

Sweet potatoes are for eating........
Pumpkins are for target practice...........

stoeger9

armdcitizn
NRA Member
_________________
Retired Ranch Owner-Vernon, Texas

"THE MORE I SEE OF SOME PEOPLE THE BETTER I LIKE MY DOG"

[Billy F Hillgartner]

Up here quite a few pumpkins are grown. Primarily for Haloween and Thanksgiving decorations. BUT, if you have an UN-Carved pumpkin left over from either holiday. Cut the top off, remove the seeds and that sticky, stringy stuff from the insides. Then cut the pumpkin into squares, (3 x3 with the larger ones.) Put 'em in gallon freezer bags and drop 'em in the freezer. During the winter my family takes out a bag, thaws the cubed pumpkin, puts the necessary number of sections on a cookie sheet and bakes 'em bout an hour at 400. spice 'em up with cinnamon, nutmeg, and butter, and dig in.

Remember, a pumpkin is noting more than a big orange squash. and can be prepared and consumed, in the same manner. Their not just for pies. C'ya

My wife and I take a large sweet potato, cut into 3rd's. put it into the microwave for about 6 minutes, add butter and cinnamon and dig in with a meat of your choice. (if you want to prepare 1 big sweet potato without slicing it, be sure to poke holes in the skin before you nuk it. This would be nuked about 8 mins.)
_________________
Billybird
"The size of your kill don't matter at all. Just as long as you make 'em fall."

[Bill Winfrey]

Making it tonight!

Doing some Empenadas too!

Bill
_________________
Dedicated to the demise
of the Feral Pig as a species
US ARMY Veteran
TSRA Life Member

[Paul Burkett]

Let us know how they turn out Bill, it sounds delicious.
_________________
2012- 11 pigs Down.
2 Deer Down.

[Bill Winfrey]

Didn't get to the shopping til this afternoon...I'll be making it during the day tomorrow, then comes the taste test!
I actually used to do a lot of cooking of some darn tasty recipes...see, I was once quite domesticated...but she traded me in for a new car, and I guess I got lost somewhere..
I'll certainly let you know if it comes out right..
Bill
_________________
Dedicated to the demise
of the Feral Pig as a species
US ARMY Veteran
TSRA Life Member

[Bill Winfrey]

Made it up this evening, and if you're going to use this recipe, get an extra pie shell, you'll need it.
Also cut back to two Tbsp butter, it is way too much, in fact the whole sauce recipe is too much..I ended up with 2 1/2 cups of the Caramel Praline Sauce...Unless you're making a German Chocolate cake at the same time, it's too much.. It's cooling now, and will be sampled within the hour...Details in tomorrow's edition!
Bill
_________________
Dedicated to the demise
of the Feral Pig as a species
US ARMY Veteran
TSRA Life Member

[Bill Winfrey]

OK, it's done!
The mixture of ingredients provided in the recipe seem to work out OK..I did use two large Sw Potatos, which weighed in @ 1# 6oz a little over the recipe.
All the other ingredients were weighed to scale, and the only other deviation was that I had dark brown sugar instead of light.
This yielded enough product for two pies though they were darker than I would have liked due to the dark sugar.
I did sample one pie, which seemed to disappear over the course of the day, but the other is now on the way home with my sister who had come to visit.
I also decided the sauce was better used as a topping spread over the entire surface, which seeped into the pie and made it even better!
I'll try it again for Thanksgiving with the light brown sugar and see if the color is the only difference...
Bill
_________________
Dedicated to the demise
of the Feral Pig as a species
US ARMY Veteran
TSRA Life Member