| 4 med sweet potatoes | | 3 lrg eggs lightly beaten | | 13 cup sugar | | 1 tsp grated lemon zest | | 3/4 tsp ground cinnamon | | 1/2 tsp ground allspice | | 1/4 tsp freshly-grated nutmeg | | 1/4 tsp salt | | 1 1/2 cup light cream | | 4 tbl unsalted butter - (1/2 stick) melted, cooled | | Whipped cream for serving optional | | PREBAKED PIE CRUST | | 1 1/4 cup all-purpose flour more for dusting | | 1/2 tsp salt | | 1/2 tsp sugar | | 1/2 cup chilled unsalted butter cut in pieces | | 2 tbl ice water - (to 4) |
| | 1. To make the Prebaked Pie Crust: Place flour , salt , and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter , and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. | | Turn the dough out onto a work surface. Place dough on a sheet of plastic wrap. Flatten to form a disc. Wrap, and refrigerate for at least 1 hour before using. | | On a lightly floured surface, roll dough into a 1/8-inch-thick round. Fit into a 9-inch pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes. | | Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans . Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 minutes more. Cool completely on a wire rack before filling. | | Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well; set aside to cool. | | In a medium bowl, whisk eggs , sugar, lemon zest , cinnamon , allspice , nutmeg , and salt, until well combined. Whisk in cream . | | Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 45 to 50 minutes. Cool completely before slicing. Serve topped with whipped cream . | | This recipe yields 1 nine-inch pie. | | Yield: 1 nine-inch pie |
|
