Live stream of Jason Van Dyke trial in Laquan McDonald murder case

Midday Fix: Sweet potato pie

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Fabiana Carter

Fabiana's Bakery
1658 E. 53rd Street
Chicago
(773) 658-9842
www.fabianasbakery.com/

South Side Pie Challenge
November 4
2:00 p.m. - 5:00 p.m.
Hyde Park Neighborhood Club
5480 S. Kenwood Avenue
Chicago

www.southsidepie.com/

*You can still enter your creation for the pie challenge up until November 2.*

Sweet Potato Pie

For the crust:
2 cups flour
3/4 tsp salt
8 oz cold butter
1/2 cup cold water

Place dry ingredients on the food processor and start adding the cold butter until a crumbly texture is achieved. Start adding the water until you achieve the consistency for the pie.

For the pie:
4 medium sweet potatoes (about 2 pounds), unpeeled
2 cups half-and-half or light cream
1 cup packed dark brown sugar
4 Tbs butter, melted
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
3 large eggs

Directions:
In 3-quart saucepan, heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low. Cover and simmer 30 minutes, or until fork-tender; drain. Cool potatoes until easy to handle; peel and cut into chunks. *Or you can bake the sweet potatoes in a 350 degree oven for about 1 hour or until tender.  Then, preheat oven to 400ºF. In large bowl, with mixer at low speed, beat sweet potatoes until smooth. Add half-and-half and remaining ingredients; beat until well blended. Use pastry to line 9 ½-inch deep-dish pie plate. Make decorative edge. Spoon sweet-potato mixture into pie crust. Bake pie for 40 minutes, or until knife inserted 1 inch from edge comes out clean. Cool 1 hour to serve warm.