Feature Article:

The Perfect Complement
(NC)The origin of onion soup is rooted in two legends. The first story credits its origin with King Louis XV of France who returned late one night to his hunting lodge, and all that was on hand were onions, butter and champagne. He mixed them...
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Harvest Sweet Potato Pie

Additional Reading


1 1/2 cups (375 ml) Five Roses All Purpose Flour

1/2 tsp (2 ml) salt

1/2 cup (125 ml) cold butter, cubed

1 egg

1 tsp (5 ml) white vinegar

cold water


2 eggs

1 1/2 cups (375 ml) cooked, mashed sweet potato

1 1/4 cups (300 ml) coffee cream or milk

3/4 cup (175 ml) packed brown sugar

1 tsp (5 ml) cinnamon

1 tsp (5 ml) each salt and ginger

1/4 tsp (1 ml) each allspice, cloves and nutmeg

Pastry: Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (75 ml). Add to flour mixture and process until dough begins to clump. Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inch (23 cm) pie plate with pastry; chill for 15 min.

Filling: Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and spices. Pour into prepared shell. Bake at 425F (220C) for 15 min,; reduce heat to 350F (180C) and bake for 40 min. longer or until tester inserted in center of pie comes out clean.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

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