Cazuela Pie (Pumpkin, Sweet Potato and Coconut Milk)

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READY IN: 2hrs
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel sweet potatoes and cut into chunks.
  • Place in shallow baking pan in 1/2 inch water.
  • Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
  • Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
  • Remove sweet potatoes from baking pan and mash.
  • Process in blender until smooth.
  • Strain the baking liquid, discarding the solids.
  • Reserve 1/4 cup liquid, add fresh water if needed.
  • If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
  • Filling:
  • Beat together sweet potato and pumpkin purees until well blended.
  • Beat in eggs, melted butter and reserved spice liquid.
  • In separate bowl mix together the sugars, flour and salt.
  • Add the sugar-flour mix to the pumpkin and stir until well blended.
  • Blend in coconut milk.
  • Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
  • If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
  • Let pie cool completely before topping.
  • Topping:
  • On high speed beat cream and sugar until high peak form.
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