feeding oliver, and a recipe: mashed sweet potatoes

Last Saturday, after scouring cookbooks and my latest food magazine issues, I decided to cook a meal from Lisa Fain’s The Homesick Texan Cookbook. Normally I plan my time better, but we’d spent longer than we expected at the local arts festival with the kids, so I was late getting started and my timing was off. I chopped and prepped and cooked for about 2 hours before the meal was finished. It didn’t help that my blender decided to misbehave each time I used it – all three times. [I’m kicking myself for not splurging on that Vitamix.]

I was so proud of our meal – starring chicken enchiladas with sour cream sauce and refried beans, all made from scratch – and was looking forward to getting off my feet and enjoying it with my family. And that’s when my 5 year old, Oliver, declared that he HATED the enchiladas (without tasting them, mind you) and pushed his enchilada right off of his plate.

Some time ago, I might have caved, gotten up from the table, and made him a hot dog, but not that night. Not now. After informing him – not so gently – that his rudeness was not going to cut it at my dinner table, and with him in tears afterwards, he had a meal of refried beans alone. He never did try that enchilada, and I’m okay with that. We’re both pretty stubborn, but I can win at the stubborn game. I refused – and still refuse – to make him something else when I’ve worked hard to prepare a meal for the family. He’ll eat what I place before him, or he won’t eat.

We went through a similar phase with Madeline when she was younger. She’s eight now, and she’ll try anything at all that I put in front of her. I never make her eat every bit of food on her plate. My only expectation is that she tries a bite, to see if she likes it. And almost all of the time, she does. She’s become my adventurous eater, and it’s one of the many things I love about my firstborn.

I know that Oliver will eventually move on from this defiant stage. I’m certainly ready for it to happen. It can’t come too soon.

The one food that Oliver has always liked – that both of my kids have loved from the beginning – is sweet potatoes. But, really, who doesn’t like sweet potatoes? After the enchilada incident, I made these mashed sweet potatoes for us the next night. The dish was a treat, and it was one we all deserved after sitting through that awkward meal the night before.

Yield: Serves 4.

Prep Time: 15 minutes

Cook Time: 1 hour

Mashed Sweet Potatoes

This is an easy side dish and one that makes both children and adults happy. You can even make this up to 2 days in advance and store in the refrigerator. When ready to serve, simply reheat in a 350 degree oven or in the microwave.

Ingredients:

2 pounds medium sweet potatoes
1 tablespoon fresh orange juice
1 tablespoon unsalted butter, melted
2 tablespoons heavy cream
1/2 teaspoon course salt
1/2 teaspoon ground cinnamon
2 tablespoons honey

Directions:

Preheat oven to 400 degrees.

With the tines of a fork, poke a few holes in each sweet potato and wrap in foil. Place on a baking sheet and bake until soft, about 1 hour. Remove from oven, let cool slightly.

Cut each sweet potato in half and carefully scoop out flesh into a large bowl. Mash the sweet potato flesh using a potato masher or by putting it through a food mill or potato ricer. Add orange juice, melted butter, cream, salt, cinnamon, and honey, and stir well to combine. Add additional salt to taste.

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33 Responses to “all-butter pie crust dough”

  1. Brian @ A Thought For Food — September 19, 2010 @ 6:59 pm

    I have to admit, I have never made a pie… but this year will be it! I’m gonna do it! And I think yours will be the recipe I use!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — September 19th, 2010 @ 7:37 pm

      Brian, I tend to make the same pie over and over again — pumpkin. And it’s getting to be that time of year again. My kids are already asking for my pumpkin pie, so that will probably be an upcoming post. I’ve been thinking of branching out into the other fruit pies. We can journey into pie baking together. 🙂

  2. Kim - Liv Life — September 19, 2010 @ 8:27 pm

    I love all butter pie crusts! That is the only kind I make. I had someone tell me the other day that if it wasn’t made with lard or shortening, it really wasn’t a pie crust… and this lady claims she is writing a book on pies! In any case, your crust look just perfect, and pumpkin pie sounds good!

  3. Gail — September 19, 2010 @ 11:23 pm

    My heart is soaring! You’re BAKING!!!!! BAKING!!!!!!! Baking a pie. Next up…cake.
    I adore making pie crust. Tart crust…..any crust. ‘Cause it means baking.

  4. Jennie — September 20, 2010 @ 7:01 am

    All-butter crusts are my favorite too. I’ve been in a fall sort of mood ever since we came back from Cape Cod. For me that’s the official end of summer. This September 23rd business is a mere formality. I even brought my pressure cooker out last week. Happy baking!

  5. Eileen — September 20, 2010 @ 8:42 am

    I’ve never made an all-butter crust before – I’ll bet it tastes rich and flavorful!

  6. Macaroni Mama — September 20, 2010 @ 9:53 am

    The song! The pie crusts! Those are definite signs of fall!

  7. Maria at Fresh Eats — September 20, 2010 @ 10:37 am

    I’m going to make a pie soon, and this crust is going to be my inspiration. I’m all about the all-butter variety. Shortening scares me. : )

  8. RavieNomNoms — September 20, 2010 @ 10:50 am

    Love it!

  9. Barbara | VinoLuciStyle — September 20, 2010 @ 10:59 am

    I could have written this post! I’ve used the Pillsbury crust for years and to be honest…still would without guilt but have found that if I make a double crust version like you have…I don’t need it because I always have a homemade version in the freezer.

    I use the standard Pate Brisee crust with a bit more sugar for a sweet filling which is almost exactly like yours but with a bit less sugar; is that the southerner..needing things a bit sweeter? 🙂

    In anticipation of knowing I’ll be making my own now, I also take a pound of the butter I get from Costco (you know…4 lbs at a time!), cube it and stick it in the freezer. I guess I end up with my own little pie dough section in there after all is said and done but those things keep the convenience factor up and the buying Pillsbury no longer a factor!

  10. May Ling Wu — September 20, 2010 @ 4:16 pm

    I always use store bought crust but this year I’m gonna try to make my own. Thanks for the post!

  11. Kate @ Savour Fare — September 20, 2010 @ 6:37 pm

    (Trader Joe’s frozen is really good). I’ll have to try this recipe, because while I love the rollability of my sour cream pie crust recipe, it’s almost too rich for some pies. I need to improve my pie dough skills, too. Husband loves pie.

    • mj (merry gourmet)

      mj (merry gourmet) replied: — September 20th, 2010 @ 7:52 pm

      We don’t have a Trader Joe’s here, but I sure wish we did. Sour cream pie crust? Oh, my. I’m going to have to try that. That sounds like some serious goodness.

  12. Megan Gordon — September 20, 2010 @ 8:45 pm

    Yes…today has felt like fall big time here in CA. The light’s just different…I’ve had pie crust on my mind a lot lately. When I was in Seattle for IFBC, I took a pie class from Kate McDermott and she uses lard in addition to butter. I just started and I have to say, it’s kind of awesome (but strangely hard to find here!). But a classic butter pie crust? What’s better. Yours looks beautiful.

  13. Mardi@eatlivetravelwrite — September 21, 2010 @ 6:44 am

    This is absolutely magical MJ. I am afraid of pastry and when I was at culinary school, it was the class where I had to keep leaving to room to calm down because I felt I was taking out all my frustration in my pastry! I have bookmarked this though and will try it soon with a fall pie!!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — September 21st, 2010 @ 10:11 pm

      Okay, Mardi. You, the macaron master, can absolutely handle a pie crust. If I can do it, I KNOW you can.

  14. Heather @ The Single Dish — September 21, 2010 @ 10:48 am

    Homemade pie crust is the best! I use Ina’s recipe- has Crisco and butter in it. Delicious! I might switch things up and try your all-butter dough. Thanks!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — September 21st, 2010 @ 10:10 pm

      Heather – I’ve used Ina’s recipe, too, and I like hers. The Crisco is just a little freaky to me. Something about the consistency. I’m weird, though. I admit it. 🙂

  15. Kirsten — September 21, 2010 @ 5:12 pm

    I just wanted to let you know that I made this crust yesterday in a mascarpone apple pie, and it was wonderful! And so easy!! I had never made my own crust before- I, too, was a long-time purchaser of the Pillsbury. I usually abhor pie crust, but I found this to be quite palatable.
    Thanks for curing me 🙂

    • mj (merry gourmet)

      mj (merry gourmet) replied: — September 21st, 2010 @ 5:26 pm

      Yay, Kirsten! You just made my day. 🙂

  16. Judy — September 22, 2010 @ 12:16 am

    It’s amazing how much people are moving away from brands and store-bought convenience like Pillsbury. I recently just moved away from storebought breadcrumbs, amongst many, many other things. It’s great that once in a while your repertoire includes pie crust, home made! It’s also great that you guys have seasons. Looking forward to fall chowder and winter soups isn’t as dreary as it might sound. I would love it if it snowed on the tropical island where I am!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — September 22nd, 2010 @ 1:14 pm

      Judy – We sort of create our seasons here in north Florida. We have a very long summer and then a brief winter. Our fall and spring last for about 5 days each. 🙂

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  18. Chris — September 25, 2010 @ 8:57 am

    I am TOTALLY with you on the fear of shortening. I refuse to have it in my kitchen–there is something so processed and un-natural about it!– so all-butter pie crusts are all you’ll find in my kitchen. I am a diehard fan of Jamie Oliver’s all-butter crust recipes (I have a couple of them) but am intrigued by your addition of kosher salt. This is a must-try for my next pie. Thanks!

  19. Laura (Blogging Over Thyme) — September 26, 2010 @ 12:31 am

    So glad to finally see a pie crust made with all butter (and none of that Crisco business). I know some people swear by it, but I’ve always made pie crusts with butter and they’re incredibly flaky. The trick is to have the butter and water super cold and not over process!

    Thank you!! Love your blog.

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