Ingredients Jump to Instructions ↓

  1. **Crust**

  2. 1 1/3 cup all-purpose flour

  3. 1 tablespoon sugar

  4. 1/2 teaspoon salt

  5. 6 tablespoons chilled unsalted butter -cut small pieces

  6. 2 tablespoons chilled solid vegetable shortening -cut small pieces

  7. 3 tablespoons ice water -or more if needed

  8. **Filling**

  9. 2 large yams (red-skinned sweet potatoes)

  10. 1 cup golden brown sugar - (packed)

  11. 1 cup whipping cream

  12. 3 large eggs

  13. 1 teaspoon vanilla extract

  14. 3/4 teaspoon ground cinnamon

  15. 1/4 teaspoon ground mace

  16. 1/4 teaspoon salt

  17. 1 large egg white -beaten to blend

Instructions Jump to Ingredients ↑

  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 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.)

  5. Comments: Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.

  6. This recipe for Sweet Potato Pie V serves/makes 8.


Send feedback