Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket
Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown
See you there!
Winter squash – acorn, butternut, carnival, jester, delicata, red kuri, sweet dumpling, kabocha
Onion - cipollini, red, torpedo and yellow
Sweet pie pumpkins
Recipe of the week: Sweet Potato Pie with pecan crust
First, start with your sweet potato, plucked from the earth. Here's a big one!
That's me, holding said potato
Steam the potato until it is soft enough to insert a knife. Peel and mash.
Ingredients for filling:
30 ounces of sweet potato
1 can (14 ounces) condensed milk
1 tsp. vanilla
1 1/2-2 tsp. pumpkin pie spice
1/2 tsp. salt
Blend in a food processor until smooth. Now you have your filling ready.
For the crust, I modified the original recipe to 2 cups of pecans and 1 -1 1/2 cups of pitted dates. You can add more dates if you want the crust to be sweeter. Blend in a food processor until soft so you can easily mold it into a pie dish. Mold the crust edge a little lower than normal so it doesn't burn. Now pour your filling into the crust.
Bake for 15 minutes in a 425 oven; then reduce heat to 350 for 30 - 35 minutes longer or until you can insert a knife in the middle that comes out clean.
Top with a dab of whipped cream and enjoy!