Sweet potato pie (ceideburg 2)

Yield: 8 Servings

Measure Ingredient
1 large Sweet potatoes
4 tablespoons Butter
½ cup Light brown sugar
½ cup Milk
3 \N Eggs, separated
¼ teaspoon Salt, or to taste
⅛ teaspoon Grated nutmeg, or to taste
½ teaspoon Cinnamon, or to taste
¼ teaspoon Ground cloves, or to taste
½ teaspoon Vanilla extract
\N \N Prepared pie crust (see below)
2 cups Flour
¼ teaspoon Salt
⅓ cup Cold lard or vegetable shortening and
\N \N Cold butter or margarine
3 \N To 5 tablespoons cold water

FLAKY PASTRY

In this very accommodating pie, the amount of sweet potato used need not be exact.

1. Preheat oven to 375F. Pare sweet potato, cut in half lengthwise, then cut each piece once crosswise, and drop into boiling water to cover. Boil until tender (15 to 20 minutes). Meanwhile, cut butter in small chunks and place in a medium mixing bowl with sugar.

2. Drain sweet potato and quickly mash with butter and sugar. While mixture is still hot, beat until smooth. Beat in milk and egg yolks.

Add salt, nutmeg, cinnamon, cloves, and vanilla; carefully adjust spicing to taste.

3. Using an electric mixer with clean, dry beaters, beat egg whites in a small bowl until stiff. Gently fold beaten whites into sweet potatoes. Pour mixture into pie crust, place on a baking sheet, and bake for 40 minutes. Lower heat to 350F and bake until top is medium brown and crust is golden brown (an additional 5 to 10 minutes).

Serve at room temperature or chilled.

Serves 8.

VARIATION: For the more familiar, heavier pie filling, omit milk, and beat whole, unseparated eggs into the sweet potato mixture. Bake at 375F for 40 minutes. Serve warm or at room temperature.

FLAKY PASTRY:

1. In a large bowl mix flour and salt. Using a pastry blender or 2 knives, cut in lard and butter until mixture is crumbly and particles are the size of small dried peas.

2. Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a time, until dough begins to cling together. With your hands press dough into 2 flattened balls of equal size. Enclose in plastic wrap to prevent dough from drying out while preparing filling. To avoid stickiness, refrigerate for up to a day.

3. Roll out on a lightly floured surface, using short, firm strokes to achieve uniform thinness, according to recipe directions.

Makes two 9-inch pie crusts.

NOTE: To prepare in food processor, combine flour and salt in work bowl. Add lard and butter. Process, using short on-off bursts, until coarse crumbs form. Add water through feed tube, 1 tablespoon at a time, processing until mixture barely clings together. Use your hands to press pastry together into 2 smooth balls.

From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987. Posted by Stephen Ceideberg; November 3 1992.

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