Sunday, 15 June 2014

Brazilian Pineapple and Sweet Potato Pie

The New Internationalist Food Book, Troth Wells, 1995
I recommend this cookbook, it's fabulous! Anne

And to celebrate the World Cup in Brazil at the moment.
Go Socceroos!

Sweet Potato Pie, a Brazilian Recipe

Serves 4
Ingredients: 3 cups / 450g sweet potatoes, cooked and mashed; 1 medium can pineapple chunks, drained (I used fresh); 1-2 tblspn melted margarine; 1 tblspn sugar (optional); 3 cloves, crushed or ½ tspn ground cloves; ½ tblspn lemon juice; ½ cup / 50g breadcrumbs or toasted oats (optional)

Heat oven to 200°C

1. Mix all the ingredients together in a bowl, saving a few pieces of pineapple for the topping
2. Now turn the mixture into an ungreased dish or cake tin, sprinkle on the breadcrumbs and decorate with the pieces of pineapple
3. Bake for about 30 minutes. If using toasted oats, sprinkle these on before serving

Although this was located in the Dessert Section of the book I made the sweet potato pie as an accompaniment to pork and it was delicious, Anne

Not all the excitement’s in Brazil this month, there is an event happening in Australia that would be well worth the trip to Queensland.
HARVEST is a celebration of Art, Film + Food opening at the Gallery of Modern Art in Brisbane on 28 June. On until 21 September this exhibition promises to include a display of “pineapple art objects” !
Check out the program on the website

1 comment:

  1. It sounds ideal with pork - that suits a sweeter vegetable.