Joan's Sweet Potato Pie (ideal for Cuisinart)
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I went hunting for a good sweet potato pie that was not sickening sweet and
tremendously oily, which was my reaction to so many that I'd found so far.
This recipe was adapted from one I encountered which came close to my taste
preferences. I've adapted it to suit me, and I think you'll like it, too.
You can adjust the amount of spices or sugar to suit your tastes, but I urge
you to try this recipe exactly as I've written it the first time you make it
and see how you like it!
Makes: 2 pies (sometimes there's enough filling for
an extra tart-sized pie)
Crust:
1 c. all-purpose flour
1/2 t. salt
1/4 c. pecans, chopped
1/2 c. chilled butter, cubed
3-5 T. ice water
Filling:
3/4 c. sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. mace
1/4 t. allspice
3 T. butter, cubed
3 large sweet potatoes, peeled and boiled
2 eggs
1/2 c. evaporated milk
1/2 t. vanilla -OR- 1 T. brandy or bourbon
Preheat oven to 375 degrees Fahrenheit (350 convection).
Peel 3 large sweet potatoes; cut into halves or quarters. Place into medium-sized
stock pot (about 4-1/2 quarts); cover with water. Bring to a boil; cover. Boil on
medium-low for 30-45 minutes, until sweet potato chunks are softened throughout.
Meanwhile, prepare pie crusts. In food processor bowl, add flour, salt, and chopped
pecans. Add cubed butter and pulse until large crumbs form. Add 3-5 T. ice water,
one Tablespoon at a time, pulsing until mixture forms large ball (amount of water may
vary slightly - DO NOT ADD IT ALL AT ONCE).
Put half of pie dough into one pie tin and the rest in the other pie tin. With
fingers, quickly pat out flat on bottom and up sides, gently fluting edges. The crust
will not be smooth, but will be lumpy and "rough around the edges". It is supposed to
look this way.
Prick bottom of crusts with fork, then pre-bake for approximately 10 minutes at 375
degrees Fahrenheit (350 convection). Remove from oven and cool slightly (about 10
minutes).
When sweet potatoes test done, empty into a colander to drain slightly. In food
processor bowl, add sugar and spices and pulse until blended. Add butter, eggs milk,
vanilla (or bourbon), and sweet potato chunks; process until smooth and just blended.
Pour filling into pre-baked pie crusts, then top pie with pecan halves. Dust lightly
with cinnamon. Bake 55-65 minutes, or until knife inserted into center comes out clean
(Tarts will bake about 35-45 minutes). Remove to cooling racks and cool at least 1
hour if serving warm. If serving later, cool thoroughly, cover with plastic wrap, and
refrigerate.
Optional: serve with dollop of freshly-whipped cream on top.
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