Recipe - Pecan Sweet Potato Pie

FILLING
2 Oranges
3 cup Peeled yams (approximately 3
yams) (up to 4)
One half teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 teaspoon Vanilla
2 Pinches sea salt
One half cup Maple syrup
3 tablespoon Kuzu dissolved in
3 tablespoon Water

CRUST
Three fourths cup Whole wheat pastry flour
Three fourths cup Unbleached white flour
1 pn Sea salt
One fourth cup Canola oil
5 tablespoon Cold water, approx

TOPPING
1 One half cup roasted whole pecans
(up to 1)
2 tablespoon Barley malt
2 tablespoon Maple syrup

Preheat oven to 350 degrees F. Juice one orange, and place rind and juice
in pan with whole yarns. Bake in a foilcovered baking dish for
approximately 1 hour. Mash the hot yams with a fork. If you prefer a
smoother texture, whip them with a hand mixer. Add juice and zest from
other orange, spices, vanilla, salt, maple syrup and dissolved kuzu. Set
aside. The Crust MAKES 2 9INCH CRUSTS Combine flours and salt. Introduce
the oil into the flour in quick motions with the fingersdo not overmix.
When oil is randomly distributed, sprinkle in the water until a ball can be
formed. Allow dough to sit for a few minutes, then roll out and place in
pie plate. Preheat oven to 350 degrees F. Pour yam filling into the unbaked
crust and even out the surface with a spatula. Make sure you leave enough
room for the pecan topping. Place pecans mosaicfashion in pan on top of
filling. Combine barley malt and maple syrup and sprinkle over nuts so they
are shiny but not drenched. Bake the pie for 40 minutes, or until topping
is bubbling and carmelized, and the crust is brown at the edges. Pie must
cool before slicing.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 26, 1997.