Upside-Down Sweet Potato Pie
Submitted by: Carla Lan
3 medium sweet potatoes
2 tablespoons melted butter margarine
2 tablespoons maple syrup
1 tablespoon lemon juice
2 cups shredded parsnips
2 cups shredded turnips
2 eggs
1/3 cup light cream
1/2 teaspoon ground ginger
1/2 teaspoon crushed dried sage,
1/4 teaspoon salt
dash nutmeg
1. Cook sweet potatoes in enough water to cover for 30 to 35 minutes or till
potatoes are tender around the outer edges but slightly firm in center.
Meanwhile, in a small bowl combine butter, maple syrup, and lemon juice. Pour
butter mixture into a 9-inch glass baking dish or cake pan; swirl butter
mixture to completely cover dish. Set aside. Drain potatoes; rinse under cold
water.
2. When cool enough to handle, peel potatoes and cut into thin slices.
Arrange the potato slices in bottom and up sides of prepared, dish,
overlapping edges to completely cover (use smaller slices on sides of dish).
Set aside.
3. For filling, in a medium saucepan cook the shredded parsnips and turnips
in a small amount of boiling salted water for 4 to 6 minutes or till just
tender. Drain.
4. In a large mixing bowl or in a food-processor mash the remaining sweet
potato slices (use a potato masher if preparing in a mixing bowl). Add the
eggs, cooked parsnips and turnips, light cream, ginger, sage, and salt and
nutmeg. Mix till well blended. Carefully turn sweet potato mixture into
prepared pan on top of sweet potato slices.
5. Bake in a 325°F oven for 45 to 50 minutes or until set. Remove from oven.
Let stand 10 minutes.
6. To serve, loosen potato slices from sides of pan. Place serving platter
over dish; invert. Gently lift off baking dish; replace any potato slices
remaining in dish, if necessary. Using a knife, lift off any cooked pieces
from top of pie. Garnish with green onion curls. Cut into wedges to serve.
This recipe is from Butterball.com
