Sweet Potato Pie Paratha

Posted by: EatFree

>> Vegan, Vegetarian

This paratha takes on the warm spices of classic sweet potato pie-cinnamon, nutmeg, and allspice.  Some recipes add ginger and clove, but I stuck with my personal favorites here.  The sweet potato adds a nice moistness (and added nutrition) to the paratha and the all-vegetable (non-hydrogenated) shortening adds flakiness.  Enjoy this alone with a touch of butter and honey or with some stewed lentils.

Ingredients:

  • 1 cup 100% whole wheat pastry flour
  • 1/2 cup 100% whole wheat all-purpose flour
  • salt to taste
  • 2 tablespoons raw turbinado sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 4 all-spice berries
  • 1.25 cups cooked sweet potato, pureed
  • 2 tablespoons all-vegetable, non-hydrogenated shortening
  • Melted butter or extra-virgin coconut oil, optional (for glazing)

Directions:

  1. Combine flours and salt together.  Grind raw sugar and spices in mortar and pestle until smooth and fine-grained.  Add to flours and combine.
  2. Slowly add in pureed sweet potato a bit at a time until dough forms.  Knead lightly (dough will be sticky).  Refrigerate for at least an hour to reduce stickiness.
  3. Heat cast-iron skillet.  Make 6 balls out of dough.  Roll out thin, spread one teaspoon of the shortening evenly over, roll into a log, and then turn log onto itself (in a snail shape).  Repeat for all dough balls.
  4. Roll out each of these snail-shape balls into 5 to 6 inch diameter rounds (you will need more flour than usual).  Put on cast-iron skillet.  Flip over when bubbles begin to form on one side.  Do the same for the other side.  Cover with a lid and cook on both sides for about 30 seconds each.  Set aside on plate and brush with a scant amount of butter.  Keep covered and repeat for rest of dough balls.  Cut into quarters, drizzle with some honey, and enjoy!
This entry was posted on Friday, March 9th, 2012 at 5:58 pm and is filed under Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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