cshenk wrote:
>

> Title: Xxcarol's Southern Sweet Potato pie
> Categories: Xxcarol, Pies
> Yield: 6 Servings
>
> 2 c Cooked Sweet Potato
> 1 c Heavy cream
> 1 ts Curry
> 2 ts Chinese 5 spice
> 1 c All purpose flour
> 1/3 c Sugar
> 1 ts Baking powder
> 1/4 ts Salt
> 2 tb Cold butter
> 1 ea Egg
> 2 tb Milk
> 1/2 c Brown sugar
> 1/4 ea Stick butter for topping
> 1/2 ts Cinnimon
>
> Ever messed up one recipe and made the rest of it into something else?
> That was last night! I was trying to make a sweet potato soup so
> added sweet potatoes (cooked soft in a mini-crockpot) to heavy cream
> in a blender and added a little curry. Seemed good but then I
> goofed. I added chinese 5 spice.
>
> One taste and this was pie filling. A rather good one!
>
> So digging through my books, I found a simple pie crust. Add the
> flour, sugar, baking soda, salt and mix. Add the 2 TB cut up small
> butter and mix til it's all broken up. Add egg and milk and mix the
> rest of the way. Very sticky stuff but put it in a glass baking dish
> (or pie pan if you have one or a deeper cassarole). Coat thinly with
>
> brown sugar (1/8 cup or so). This is your base.
>
> Now, pull the sweet potato mixture with the heavy cream, touch of
> curry, and chinese 5 spice out of the blender and pour this ontop the
> breading.
>
> Cover liberally with brown sugar broken to small pellets and dust with
> cinnimon then add thin slivers of butter to mostly cover the top.
>
> Bake at 350 for 50 mins.
>
> Serving suggestions: Hide it from the Hubby and Kids til you get
> some or you may not get any.
>
> From the Virginia Beach kitchen of: xxcarol 21Mar2009

Thanks Carol. Saved in my recipe folder. Sounds interesting
although I have no idea about chinese 5-spice taste. I've never
used it. I do make sweet potato pies each holiday season. I use a
pumpkin pie recipe and double the spices.