Ingredients
2 medium-size sweet potatoes
1 recipe Puff Paste
1/2 cup sugar
1/2 cup water
1/2 cup butter or margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Cook sweet potatoes in boiling water 10 minutes; let cool to touch. Peel and cut into 1/4-inchthick slices; set aside. Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Carefully fit into a 9- inch pie plate. Chill remaining pastry. Arrange sweet potato slices evenly in the pastry shell, and set aside. Combine sugar, water, butter, and spices; stir well. Pour mixture over sweet potatoes. Roll out remaining pastry to 1/8-inch thickness on a lightly floured surface, and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape. Bake at 325° for 50 minutes or until golden brown. Cool pie before serving.