Sweet Potato Pie

Recipe Ingredients

		Crust
1 1/3 cups	83g / 2.9oz	All-purpose flour
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
6 tablespoons	90ml	Chilled unsalted butter - cut small pieces
2 tablespoons	30ml	Chilled solid vegetable shortening - cut small pieces
3 tablespoons	45ml	Ice water - or more if needed
		Filling
2		Yams - (1 3/4 lbs) (large)
		= (red-skinned sweet potatoes)
1 cup	160g / 5.6oz	Golden brown sugar - (packed)
1 cup	237ml	Whipping cream
3 cups	594g / 20oz	Eggs (large)
1 teaspoon	5ml	Vanilla extract
3/4 teaspoon	3.8ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground mace
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Egg white - beaten to blend (large)

Recipe Instructions

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.

Source:
Bon Appetit, September 2002

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