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Sweet Potato Pie

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Ingredients

  • CRUST:
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 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 - (1 3/4 lbs) (red-skinned sweet potatoes)
  • 1 cup golden brown sugar - (packed)
  • 1 cup whipping cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon salt
  • 1 large egg white beaten to blend

Details

Servings 8

Preparation

Step 1

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.

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