On the menu: Sweet Potato Tart
Shall we keep riding the truth train for another post? Let’s shall. Lest you think my existence has been consumed with the hellhole that is graduate school, I’d like to show you how wonderful my life is beyond that. I have so, so much to be thankful for.
My family. Being the big sister has always been the core of my identity, and being away from my siblings hurts this holiday. They are an extraordinary bunch, and I am so thankful for them. They motivate and inspire me every day.
My momma. What a woman. She is my hero. I am thankful for how hard she has worked to get me where I am today, and I’m thankful for all the fun times we’ve had along the way.
My grandparents. I admire them for so many reasons, and I am thankful to have them in my life.
This guy. I am so thankful to have found a love like this.
Best friends. These ladies are way too far away, but I think of them every day. Dance parties aren’t the same without them, but we get by with phone calls, emails, and Facebook. Mad love to you girls. I am so thankful for you.
Today it’s just me and the cat. We’re having turkey, stuffing, Brussels sprouts, and a sweet potato tart. I’m thankful for that wacky cat.
I’m also thankful for you. Have a wonderful Thanksgiving!
Thanksgiving menu for one (and a cat):
Fried Turkey Leg with Quick Cranberry Salsa by Sunny Anderson for Martha Stewart’s Thankgiving Hotline-download Martha’s Thanksgiving Hotline Cookbook here
A riff on stuffing from Simply Recipes
A slightly tweaked version of Brussels sprouts hash from Le Man and Wife
and for dessert…
Half a recipe for Basic Pie Crust, below
2 large sweet potatoes
4 tablespoons unsalted butter, melted
2 tablespoons honey
1/3 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground mace
1/2 teaspoon ground cinnamon
a pinch of fine sea salt
Preheat the oven to 350°F. Roll out the pie dough into an 11 inch round and place in a 9 inch tart pan. Let crust rest in the refrigerator while you prepare the filling.
To prepare the filling, cut the sweet potatoes into medium-sized chunks, add to a large saucepan, and cover with water. Bring to a boil and cook for 25-30 minutes, until the sweet potatoes are tender. Let cool slightly, then peel cooked sweet potato pieces and mash them in a large bowl. Add butter and honey and mix until combined. Add egg and stir well. Add the milk and note the consistency of the sweet potato puree. It should be thin enough to pour, but it should not be runny. Mine was similar to really loose mashed potatoes. Add vanilla, spices, and salt. Pour into prepared tart pan* and bake for 40-45 minutes until crust browns and filling sets. Let cool and serve.
*You will have leftover filling–I used mine to make a half batch of these cupcakes. A full recipe calls for 3 eggs; I used 2 eggs with fabulous results. Also, I nixed the chocolate on the inside and just frosted mine with Nutella. So good.
Basic Pie Crust
from The Joy of Cooking
2 1/2 c. all purpose flour
1 1/4 t. salt
3/4 c. vegetable shortening, chilled
3 T. cold unsalted butter, cubed
6 T. ice water
Sift flour and salt together. Cut half of the shortening and all of the butter into the flour mixture with a pastry blender or work it in gently with your fingers until it has the consistency of cornmeal. Cut the remaining half of the shortening into the dough until it is pea sized. Sprinkle the dough with the ice water and blend gently to combine. Shape into two disks, wrap in plastic, and refrigerate for at least 30 minutes before baking as directed by individual recipes. This dough also freezes well.