Kolač sa batatom i sos javorov sirup * Sweet potato pie with maple topping

Scroll down for Recipe in English

Moj prilog za igricu Ajme koliko nas je, u kojoj je ovoga meseca  domaćica jedna od mojih omiljenih blogerki, Gvozdena Živković. Svakako posetite njen blog U mom loncu, gde ćete naći pravu riznicu recepta

Ovaj kolač se pravi tradicionalno u Americi za praznike. Malo je neobičan ali svakako vredno pokušati. Vrlo kremast i prijatan


Sastojci

4 batata, srednje veličine (ja sam imala male pa sam koristila više)
115 g putera, omekšanog
1/4 šolje belog šećera
3/4 šolje smedjeg šećera
2 izmućena jaja
1 kašičica vanila ekstrakta
1/2 kašičice cimeta
1/8 kašičice djumbira u prahu
1/8 kašičice oraščića u prahu
1/8 kašičice Najgvirca*
1/2 kašičice soli
3/4 šolje kondenzovanog mleka
1  slatka kora
1/2 šolje pavlake sa 2 Kašike javorog sirupa

Testo za koru

250 g brašna
125 g hladnog putera u kockama
1/3 šolje šećera
1 žumance 
100 g istopljene tamne čokolade
1 Kašika hladne vode

Sos javorov sirup

1 šolja punomasne pavlake
1/4 šećera u prahu
2 Kašike javorovog sirupa

Priprema

Testo za koru

Sipamo sastojke u činiju i miksamo dok ne dobijemo fine mrvice. Dodamo žumance, istopljenu čokoladu i Kašiku vode i miksamo dok ne dobijemo glatko testo.

Ostavimo u frižideru da stoji zavijeno u foliju , oko 30 minuta
Razvijemo za večičinu okruglog pleha 23 cm

Predgrejemo rernu na 185 stepeni C
Pečemo batat na pek papiru, neoljušten oko sat vremena. Ako su vam batati manji pečete kraće negde oko 30 minuta Ostavimo da se ohladi pa oljuštimo koricu. Ostavimo sa strane

U činiji izmiksamo beli i smedji šećer i puter, dok dobijemo lepo kremastu masu

Dodamo jaja, vanilu, cimet, djumbir, oraščić, najgvirc i so. Dodamo i kondenzovano mleko i sve dobro promešamo. Sada ovo sjedinimo sa batattom, mešajuči sve u glatki pire.

Ovo sipamo na koru kojom smo obložili okruglu tepsiju. 

Pečemo na donjoj žici oko 1 sat. Služimo vruće sa javorovim sosom. 
Javorov sos dobijemo kada sve sastojke izmiksamo.

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Sweet potato pie with maple topping

One of our favorites that we made towards the end of the year. Surprisingly light and easy to make.


Ingredients

4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup condensed milk
1  chocolate pie crust, 

Sweet Shortcrust pastry

• 1 1/2 cups (250g) plain flour
• 125g butter, chilled, chopped
• 1/3 cup caster sugar
•  1 egg yolk
• 100 g good quality dark chocolate, melted
•  1 tablespoon chilled water

Maple topping

1 cup heavy whipping cream
1/4 confectioners' sugar
2 tablespoons maple syrup



Create

Filling

Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add condensed milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Sweet shortcrust pastry

Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and melted chocolate and chilled water. Process until dough just comes together.


Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.



Maple Whipped Topping:

In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.