Bon Appetit/September 2002

Sweet Potato Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CRUST: 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
FILLING: 2 large red-skinned sweet potatoes (yams; 1-3/4 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



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.
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.

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