1 9 inch pie crust, prepared
2.5 lbs of Korean/Japanese sweet potatoes
1 cup of brown sugar
1 cup of heavy cream
3 eggs
1 tablespoon vanilla extract
1 tablespoon freshly grated ginger (or substitute 1 teaspoon ground ginger spice)
1 1/2 teaspoons ground cinnamon
1 beaten egg white, for brushing onto pie crust.
Preheat oven to 400. With a fork,
puncture your sweet potatoes with a few pricks. Place potatoes on a
baking sheet and bake until potatoes are squishy, anywhere between 45
minutes to an hour. Allow to cool. (I usually do these first thing in
the morning and set them aside.)
Assembly of pie:
Preheat
oven to 400. When sweet potatoes are nice and cool, scoop out potato
flesh. Take 2 cups of sweet potatoes and put them in a bowl. Mash them
up with a potato masher OR process them with a hand blender. Get the
texture to be fairly smooth and uniform.
Add cream and brown sugar. Mix until well blended. Add eggs, vanilla, ginger and cinnamon. Mix well.
Brush pie crust with beaten egg white. Pour sweet potato filling into
crust. Bake at 400 for 45 minutes, or until filling is set.
Serve with whipped cream.
Flaky Pie Crust
Bon Appétit | 2000 by Elinor Klivans
Makes one 9-inch crust
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water
Food
processor: Mix flour, sugar and salt in processor. Add butter and
shortening. Using on/off turns, process until mixture resembles coarse
meal. Drizzle 3 tablespoons ice water over mixture. Process just until
moist clumps form, adding more ice water by teaspoonfuls if dough is
dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill
until dough is firm enough to roll out, about 30 minutes.
Pastry
blender: Mix flour, sugar and salt in processor. Add butter and
shortening. Using on/off turns, process until mixture resembles coarse
meal. Drizzle 3 tablespoons ice water over mixture. Process just until
moist clumps form, adding more ice water by teaspoonfuls if dough is
dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill
until dough is firm enough to roll out, about 30 minutes.
Roll
out dough on lightly floured work surface to 12-inch round. Transfer
dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp
edges decoratively. (Can be prepared 2 days ahead. Cover and
refrigerate.)
