andouille and sweet potato pie with apple salad

Andouille & Sweet Potato Pie w/ Tangy Apple Salad
Adapted from Food & Wine, May 2009; serves 6
1 lb sweet potatoes, pierced w/ a fork
1 cup yellow cornmeal
1 cup AP flour
1 t salt, plus more for seasoning
1 stick unsalted butter, cubed and chilled
1/4 cup plus 2 T ice water
1 T olive oil
1/2 lb andouille sausage, cut into 1 inch pieces
1/2 small onion, finely chopped
1 T minced garlic
1/2 t dried sage, crumbled
1 cup 1/2 and 1/2
fresh ground pepper
3 egg yolks
Preheat oven to 350. Place potatoes on rack and bake until soft, about 45 minutes. Let cool. Meanwhile, in food processor, combine flour, cornmeal, salt by pulsing a couple of times. Add chilled butter and pulse until mixture is coarse. Add add water and pulse until dough comes together. Turn out onto clean surface and knead a few times, until smooth.
Lightly flour work surface and roll out dough to 13-inch round, about 1/4 inch thick. Ease into 9-inch pie plate. Trim overhang to one inch and fold under and crimp to your liking. Prick the bottom w/ fork, several times. Line dough with foil and pie weights (or coins...). Bake about 30 minutes, remove foil and weights and bake another 10 until crust is light brown.
Meanwhile, in large skillet, heat oil over high heat. Add sausage and cook about 5 minutes, stirring occasionally. Add onion, garlic, sage and cook about 5 minutes longer. Let cool slightly.
Peel sweet potatoes and transfer to food processor. Add 1/2 and 1/2 and process until smooth. Season w/ salt and pepper. Add egg yolks and process until incorporated. Transfer to large bowl and mix in sausage mixture. Pour filling into cooked pie shell and bake ~45 minutes, until custard is set.
Tangy Apple Salad
2 T cider vinegar
pinch of sugar
1/4 cup buttermilk
1/4 canola oil
salt and pepper
2 large Granny Smiths, peeled and cut into matchsticks (julienned)
2 6-oz bunches watercress, thick stems discarded
In large bowl, whisk vinegar w/ sugar and buttermilk. Gradually whisk in oil and season mixture with salt and pepper. Add apple and watercress. Serve immediately.