Episode 101: Sweet Potato Pie Rockets to the Top of Our Charts

Andrea Ballard


Andrea’s fresh off a fun new experience, pressing her own homemade apple cider. She’s boiled the cider down into a syrup and plans on using it to make these Apple Cider Caramels from King Arthur Flour. Stefin recalls her own fond childhood memories of driving around Everett, WA and picking up apples from neighbors in exchange for some homemade cider.

Stefin’s also fresh off a fun experience – celebrating Stir Up Sunday! If you missed this fun day devoted to making Christmas pudding, here’s two good looking recipes to try – Felicity Cloake’s Master Class recipe for Christmas Pudding, or Good Housekeeping’s UK Spiced Port and Orange Christmas Cake. (There’s still time!)

Holiday Giveaway

Speaking of holiday baking, Stefin and Andrea have prepared a Holiday Pantry List for you to print out and check off when you’re stocking up this season. Head on over to the Facebook Group to download these handy holiday lists.

Recipe Review: Sweet Potato Pie from What’s Gaby Cooking

Right out of the gate, Stefin’s already naming this delicious dessert a contender for a Season Three Blue Ribbon. The recipe involves a blind bake crust, which means you pre-bake the crust before adding the filling. If you’re not familiar with a blind bake, listen back to Episode 65 for tips on blind baking from Alton Brown, or check out the tips from our friends at Pie Provisions. Stefin’s crust turned out great while Andrea had trouble with shrinkage in hers. Stefin roasted her Egyptian sweet potatoes for one hour in a 350 degree oven, saving herself the step of peeling the sweet potatoes. The silky smooth interior was absolutely delicious, Andrea believes perhaps because of the stick of butter and heavy cream? Although Andrea’s pie wasn’t her most beautiful, she definitely believes it was one of her best tasting. Kid’s reviews were mixed but both the husband’s gave this recipe a big thumbs up!

Bake Along and Bonus Recipe Review: Hummingbird Bundt Cake

Andrea loves a good bundt cake and this Hummingbird Bundt Cake recipe from Southern Living was one of the easiest around. While she had some trouble locating the canned crushed pineapple, she finally resorted to whizzing the pineapple chunks in her food processor to create her own crushed pineapple. She loved the flavor of this banana-bread like cake, although she did wish it was a bit more moist.

Book Club: Born Round by Frank Bruni

Both our hosts love a good food memoir, so Born Round by Frank Bruni really fit the bill in November. While the hosts loved the author’s lighthearted memories of food, family, and the life of a restaurant critic, the poignant and heartbreaking aspects of his lifelong struggle with eating made this book a bit more difficult read than they were expecting. Certainly a worthwhile book, but be prepared for some emotional tugs as Frank describes how his relationship with food has consumed his thoughts and affected his relationships over his lifetime.

Second Season Thank Yous

No Thanksgiving season is complete without gratitude, so the hosts wrap up the second season thanking some very special people.

Previously on Preheated…

One Year Ago: Episode 53: International Desserts with Cate Brubaker

Two Years Ago: Episode 4.5: Bonus Episode

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