Sweet Potato Pie

Nov 15, 2012 @ 3:58 PM
Posted by Food Network, Special Contributor

Nutrition

Cal/Serving: 593
Daily Value: 30%
Servings: 8

Vegetarian

Fat	41g	63%
Saturated	22g	112%
Trans	2g	0%
Carbs	52g	17%
Fiber	2g	9%
Sugars	22g	0%
Protein	6g	12%
Cholesterol	169mg	56%
Sodium	366mg	15%
Calcium	79mg	8%
Magnesium	24mg	6%
Potassium	275mg	8%
Iron	2mg	9%
Zinc	1mg	5%
Vitamin A	8070IU	161%
Vitamin C	2mg	3%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	15%
Niacin (B3)	1mg	7%
Vitamin B6	0mg	8%
Folic Acid (B9)	53µg	13%
Vitamin B12	0µg	5%
Vitamin D	1µg	0%
Vitamin E	2mg	8%
Vitamin K	7µg	9%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	3g	0%

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INGREDIENTS

For the filling:

3 medium sweet potatoes
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves

For the dough:

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced
1 large egg yolk
1 tablespoon cider or white-wine vinegar

For the whipped cream:

1 cup whipping cream
1 tablespoon whiskey, rye, or bourbon
Candied pecans

DIRECTIONS

For the filling:

Preheat the oven to 425 degrees. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes. Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups purée. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.

For the dough:

Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3-4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)

Lightly dust the counter with flour. Roll the dough into an 11- to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about ½ inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to 1 day.

Position a rack in the lower third of the oven of the 425-degree oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees, and continue to bake until crust begins to brown on the bottom, about 10-12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.