Sweet Potato, Raisin, and Cinnamon Pie
10 servings
120 minutes
Sweet potato pie with raisins and cinnamon is a refined dessert that combines rich flavors and aromas. Sweet potato adds gentle sweetness to the filling, while spices bring warmth and coziness. Raisins soaked in cognac add a subtle fruity note, and pineapple provides a refreshing tartness. The recipe recalls ancient European baking traditions where spices played an important role. This pie is perfect for cozy tea times on cool days when one wants to immerse in the atmosphere of home warmth.
1
Soak the raisins in cognac and leave for 1 hour.
- Raisins: 50 g
- Cognac (brandy): 0.3 glass
2
Roll out the dough on a lightly floured surface into a round and place it in the mold so that the edge overhangs by 5 cm. Fold and seal the edge; prick the bottom of the dough with a fork. Refrigerate for 30 minutes.
- Puff pastry: 450 g
3
Preheat the oven to 200°C.
4
Bake the cake for 10-12 minutes.
5
Reduce the oven temperature to 180°C.
6
Boil the sweet potato until soft and puree in a blender. Add sugar, egg yolks, and raisins with liquid. Mix and, while continuing to stir, add dry milk, cinnamon, and nutmeg.
- Sweet potato: 450 g
- Sugar: 0.5 glass
- Chicken egg: 3 pieces
- Raisins: 50 g
- Cognac (brandy): 0.3 glass
- Milk powder: 0.5 glass
- Cinnamon: 1 teaspoon
- Ground nutmeg: pinch
7
Whip the egg whites into a stiff foam and gently fold into the main mixture.
- Chicken egg: 3 pieces
8
Spread the filling over the cake and place it in the oven for 45 minutes. Then, place canned pineapples on top of the filling and bake for another 5 minutes.
- Canned pineapple: 200 g
