Thanksgiving Treasures and Sweet Potato Pie with Rye Crust

Was it the aroma of Persian spices? The oven full of sweet potato tartlets? The low table spread with homemade rye crackers, yogurt cheese, and pomegranate tapenade? Was it the four young adults, my daughter, son and partners, all chopping, sauteing, and laughing as we cooked Thanksgiving dinner? Was it Al Green singing in the background? Was this the center of my gratitude? Yes. I was feeling the joy of family gathered and meal coming together. My heart was full.

Between the ages of 21 and 23, the young adults were engaged, taking part, and talking with each other. There was nothing ‘teen’ left about them—they didn’t group off by themselves, hunker over electronic devices. There wasn’t any awkwardness in sight. They were cooking Thanksgiving dinner with us four older people and were doing fabulously.

Later, we ate Persian Turkey Khoresh, dolma-baked apples and various sides, sharing a glass of wine and toasting each other’s health. We read the Rumi poem ‘The Guest House’ and conversation moved to gender, culture, women and the future. We nibbled tartlets discussing life this way and that. Listening, I remembered who they were a few  short years ago, and was amazed at the changes.

My son mentioned reading Robert Bly’s book ‘Iron John’. “Because of that book, storytelling is in my toolbag” he said.  I thought—stories, are in your toolbag, but the time we spent raising you—the meals, the conversations, the rituals, the poems, the involvement, the expectation that you would be of service and involved, that you would consider others. It was the limits we set for you, the openness we encouraged. These things are also in your toolbag, and you’re gifted. We call it culture and pass the flame on you.

Rye Sweet Potato Pie

makes two 9-inch pies

Ah ah sweet potato pie. All in all so right and satisfying.

Crust

1 ½ cups light rye flour

1 cup sorghum flour

½ cup potato starch

4 tablespoons flaxmeal

¼ cup stone ground cornmeal

1 tablespoon whole cane sugar

1 ½ teaspoons sea salt

1 cup cold unsalted butter plus 5 tablespoons (3 cubes minus 3 tablespoons) cut into small chunks

1 cup cold milk kefir, or buttermilk, or whole plain yogurt

2 cold large eggs

In a food processor or by hand

Mix dry ingredients together

Add butter chunks and pulse until the size of lentils

Beat eggs into kefir and add to processor pulsing to combine. Do not overmix.

Section into 4 pieces and form into flat disks

Chill for 30-60 minutes while making filling

Pie Filling

3 cups sweet potato puree ( roast 3 medium sweet potatoes, in a slow cooker, wrapped in parchment paper, set on high for 4 hours, peel and puree)

3 cups canned traditional coconut milk 

½ cup whole cane sugar

¼ teaspoon powdered monk fruit

1 teaspoon sea salt

2 teaspoons ground cinnamon

1 teaspoon whole allspice berries ground

½ teaspoon whole peppercorns ground

1 teaspoon freshly ground nutmeg

1 tablespoon ground fresh ginger

6 eggs

Grind spices together and sift

Puree all pie filling ingredients together

Forming and Baking Pies

Preheat oven to 425F

Roll out dough and line buttered pie plates

Prick bottom of crust and chill for 15 minutes in the freezer

Blind bake crusts with pie weights for 12 minutes at 425F

Remove weights and bake another 3-4 minutes

Reduce heat to 375F

Put filling in warm crusts and bake for 45 minutes or until set and not giggly in the center

Extra Credit

Make a decorative top with rolled dough and brushed with egg whites on parchment and bake separately at 425F

Transfer the baked top carefully onto the pie.