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Sweet Potato Pie V Recipe

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D, E
    MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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.

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