— INGREDIENTS —
1 Pie Dough
All-purpose flour for dusting
8 tablespoons (1 stick) unsalted butter, melted, divided
3/4 cup packed light brown sugar, divided
2 large orange-fleshed sweet potatoes (about 1 3/4 pounds)
1/2 cup granulated sugar
2 large eggs, lightly beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
— PREPARATIONS —
— Prepare the pie shell —
1. Roll out prepared dough into a 13” round on a lightly floured surface. Roll dough loosely around rolling pin then carefully unfurl into 9” deep dish pie plate. Lightly press into plate. Leave 1” dough hanging over edge, trimming any excess dough. Tuck dough under itself, then crimp edge as desired. Cover with plastic wrap and chill while making filling, at least 30 minutes or overnight.
2. Put oven rack in middle position and preheat oven to 400°F.
3. Uncover pie shell, prick bottom with a fork, and brush bottom and sides with 1 Tbsp. melted butter, leaving edge unbuttered. Sprinkle 1/4 cup brown sugar over bottom. Bake until pie dough is set and just beginning to brown, about 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.
— Make the filling —
1. Bring a large pot of lightly salted water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 35-40 minutes. Drain, rinse under cold water, and peel.
2. Transfer sweet potatoes to food processor and mix to form a very smooth purée. Measure purée, then return 2 1/2 cups to food processor (reserve any remaining purée for another use). Add granulated sugar, eggs, half-and-half, cinnamon, nutmeg, and remaining 7 Tbsp. butter and 1/2 cup brown sugar. Mix until smooth. Spread filling into prepared pie shell, smoothing the top.
3. Place pie pan on a baking sheet and place in oven. Bake until crust is lightly golden and filling is almost set with a slight jiggle in center, about 1 hour. Cool completely on a wire rack. Cover and refrigerate until ready to serve.
— DIRECTIONS —
1. Fry diced onion with 2 tbsp vegetable oil in a pot until translucent.
2. Add sliced garlics to the fried onions. Add stew seasoning (advieh) and ground chili pepper and stir.
3. Add ground beef and continue frying until the beef becomes brown.
4. Add tomato paste and salt, and stir well.
5. Add the minced parsley to the pot, continue the heat for few more minutes.
6. In a separate pot, add 3 tbsp vegetable oil, cut each eggplant half way and fry.
7. Take a bigger pot, add 2 tbsp vegetable oil, lay half of the sliced tomatoes on the bottom of the pot.
Warning: Allow the eggplants and beef mixture to cool down before moving on to the next step.
8. Fill eggplants with the beef mixture. and seal with wooden toothpicks.
9. Lay the eggplants on top of the tomato layer.
10. Lay the rest of the sliced tomato on top of the eggplants.
11. Cover the pot with a lid.
12. Simmer for ten minutes over medium heat.
— NUTRITION INFO —
Total Calories: 170
Total Fat: 1.5g
Total Carbohydrates: 31g
Dietary Fiber: 4g
— REFERENCE —