Sweet Potato Pie

Sweet Potato Pie

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CRUST:

  • 1⅓

    cups all-purpose flour

  • 1

    tablespoon sugar

  • ½

    teaspoon salt

  • 6

    tablespoons chilled unsalted butter cut small pieces

  • 2

    tablespoons chilled solid vegetable shortening cut small pieces

  • 3

    tablespoons ice water or more if needed

  • FILLING:

  • 2

    large yams - (1¾ lbs) (red-skinned sweet potatoes)

  • 1

    cup golden brown sugar - (packed)

  • 1

    cup whipping cream

  • 3

    large eggs

  • 1

    teaspoon vanilla extract

  • ¾

    teaspoon ground cinnamon

  • ¼

    teaspoon ground mace

  • ¼

    teaspoon salt

  • 1

    large egg white beaten to blend

Directions

For Crust: Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.) For Filling: Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups. Position rack in bottom third of oven; preheat to 400 degrees. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust. Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.) This recipe yields 8 servings.


Nutrition

Facebook Conversations