I started writing a post for Thanksgiving about things I was thankful for, and things that are bloody awful but in a positive light..
Didn’t go so well. I’m going to comfort eat instead as that’s at least less anti-social than moaning!
I was quite pleased at the thought of eating some pumpkin pie this year but lo and behold there are no pumpkins in les supermarches. Well done England, but we do still like to eat pumpkin after the 31st of October. So after rummaging in the cupboards for a Butternut squash (none) I found a huuuuge bag of sweet potatoes instead. That’ll do, I suppose.
I cooked and used all of them.
You will need:
- Sweet potatoes, cooked and peeled
- cinnamon, nutmeg and cloves (The Philistines complained about the cinnamon but I need it.) to taste
- Sunflower spread (dairy free and less guilty than butter, but you can use butter if you want to
- Ready made puff pastry
- Unrefined muscovado sugar to taste
- Roll out your pastry and stick in it a greased tray. What ever size you think will fit, if you’re not good with spatial awareness get someone else to do it or just push it in with your hands and make it fit. then leave the tray somewhere else
- put your cooked and peeled sweet potatoes (I used 1.25kg but that’s for quite a chunky pie) into a food processor with the other ingredients and BLEND.
- Blend until it’s all smooth and creamy, add more of whichever ingredients you see fit
- (this is step four not one, stupid thing) Pour or spoon the mixture into the tin
- Put the pie in the oven until the ‘crust’ goes golden, then cover the ‘crust’ with tinfoil, shiney side facing you, to prevent it from burning
- Have a glass of wine while you wait, or oatmilk if you’re not allowed *sigh*
- Leave the pie in there until you’re ready to eat it. or whenever
- Eat it all with whipped cream. Or chocolate. Or more pie on top of it