Sweet Potato Pie & Public Television

27 02 2014

While I do get to do cool things at work all the time, and every day is something cool which makes you feel grateful for working at such an interesting place, I sometimes get asked to do SUPER cool things, like be on TV. So a year ago the metals conservator at work asked me to participate in this segment of Fakes and Forgeries on Museum Diaries. She has an Asian Zun metal pot that was a pastiche, meaning it was a Frankensteined piece put together from one excavation site. Back then, they werent as exhaustive about grid-ding up a site as today.
blog pork
So part of the gig was to see if all the parts of this pot that had been shoved together were compositionally the same, or not.
You’ll have to watch the episode to find out whether the Zun pot was real or not!
me on tv

So while we watched the episode, we ate Sweet Potato Pie. How does one deal with leftovers post WLS? It is a reality, because you dont eat the way you use to, and pork shoulder is usually a pretty meaty-large cut. You make a pie out of it!

Sweet Potato Pulled Pork Pie

(say that 10 times fast)

1 large sweet potato, cooked and mashed (~1.5 to 2 cups)
Cooking spray
salt and pepper

2 cups sliced mushrooms
1 bunch of green onions
2 tbsp oil
2 cups shredded leftover pork or any meat you have going

3 to 4 eggs, scrambled

So I did this in parts because I wanted to hit the gym on my way home leaving Ken to assemble this and pop it into the oven. So the night before I sprayed a pie plate with cooking spray, pre-heated the oven to 375 and molded the mashed sweet potato into the dish like a pie crust. I squirted the pie with some more cooking spray and popped it into the oven for 20 minutes to bake up.

While that was baking in the oven, I heated the oil, and sauted both the onions and mushrooms until they were yielding. Threw in the leftover pork, gave it a good mix and plopped the whole thing into a storage container for the night. Pie crust came out of the oven, I left it to cool, and them saran-ed it and popped in the fridge for the next night. I can make this all in one shot, just read on. No cooling necessary.

The next night, Ken pre-heated the oven to 375, plopped the pork-veggie saute into a bowl, cracked 4 eggs in and mixed it around. Poured that into the sweet potato crust and popped it into the oven for 30 to 40 minutes.. just until the eggs set.
tada
sweet potato pie

The interior “Money” shot. Look at all that crispy pork. SO delicious.
sweet potaoe pie 2

This makes 8 servings and would be fabulous for a brunch crowd.
Calories 257, Carbs 15(14g net), Fat 16g. Protein 14, Sugar 4g

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