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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like. Ingredients:
1 1/3 cups all purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into small pieces |
2 tablespoons chilled solid vegetable shortening, cut into small pieces |
3 tablespoons (or more) ice water |
2 large red-skinned sweet potatoes (yams; 13/4 pounds) |
1 cup (packed) golden brown sugar |
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 |
Directions:
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.
2. 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.)
3. 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.
4. Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
5. 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.)
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