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Recipes

Sweet Potato Pie

By White River Fish Market Seafood RestaurantPhotography by Mark Thomas

4.2

(10)

Image may contain Food Dessert Creme Cream and Cake

Recipe information

  • Yield

    8 Servings

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

tablespoon (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

Need to make a substitution?

Preparation

  1. For crust

    Step 1

    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.

    Step 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. DO AHEAD Crust can be made 2 days ahead. Cover; chill.

  2. For filling

    Step 3

    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.

    Step 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.

    Step 5

    Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. DO AHEAD Can be made 1 day ahead. Cover; refrigerate.

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