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- Carbohydrate 49.2904655453585 g
- Cholesterol 17.1817157548062 mg
- Fat 8.76821055539542 g
- Fiber 4.9051451686805 g
- Protein 8.6750041948174 g
- Saturated Fat 4.5052866906662 g
- Serving Size 1 1 Serving (101g)
- Sodium 230.530557870661 mg
- Sugar 44.385320376678 g
- Trans Fat 0.843274679707742 g
- Calories 310 calories
Step-by-step
- Combine flours, baking powder and salt.
- Cut in buter until mixture resembles coarse crumbs.
- Add mashed sweet potatoes and mix with your hands until the mixture come together and forms a soft dough.
- Gather the dough and press it together into a ball; then flatten it to form a disk.
- Wrap dough in plastic wrap and chill for at least 2 hours or overnight.
The Sensory Benchmark
A properly baked sweet potato pastry yields a sturdy golden exterior with a tender interior crumb. The aroma smells intensely of baked root vegetables and toasted wheat. Visual cues matter here. Look for a uniform golden-brown surface without greasy translucent patches.
Preventing Structural Failure
Working the dough too long develops gluten prematurely and makes the baked shell tough. Cut the cold butter into the flour mixture quickly using a pastry blender until the pieces reach the size of small peas. Incorporate the mashed sweet potato gently by hand just until the mass coheres. Chilling the wrapped dough disk for at least two hours firms the butter fats so the shell holds its shape during blind baking.
Sequencing and Efficiency
Managing kitchen workflow prevents wasted effort and spoiled ingredients. Prepare the dry mix of all-purpose flour, oat flour, baking powder, and salt before peeling and boiling the tubers. Mash the sweet potatoes thoroughly while hot so they incorporate smoothly without lumps. Resting the dough overnight in the refrigerator improves hydration and makes rolling out easier the next day.
