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Ingredients
- Â Â Basic Piecrust for a Double-Crust Pie
- 3 lrg Orange-fleshed sweet potatoes, (Louisiana yams), scrubbed
- 8 Tbsp. Butter, melted (1 stick)
- 3/4 c. Packed light brown sugar
- 1/2 c. Granulated sugar
- 2 lrg Large eggs, beaten
- 1/4 c. Half-and-half
- 3/4 tsp Grnd cinnamon
- 1 tsp Grnd nutmeg
- 1Â 1/2 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 c. Butter-flavored vegetable shortening, chilled
- 1/3 c. Iced water
Directions
- 1. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
- 2. Using scissors or possibly a sharp knife, trim the dough to a 1-inch overhang.
- Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and chill while making the filling.
- 3. Bring a large pot of lightly salted water to a boil over high heat. Add in the sweet potatoes and reduce the heat to medium. Cook till the sweet potatoes are tender when pierced with a knife, about 30 min.
- 4. Drain and run under cool water till cold sufficient to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed till very smooth. Measure 3 c. mashed sweet potatoes, keeping any extra for another use, and set aside.
- 5. Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 c. of the brown sugar over the bottom of the pie shell. Bake till the pie dough is set and just beginning to brown, about 15 min. If the pie shell puffs, don't prick it.
- 6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 c. brown sugar, the granulated sugar, Large eggs, half-and-half, cinnamon, and nutmeg.
- Spread into the partially baked pie shell, smoothing the top.
- 7. Reduce the oven temperature to 350 degrees F. Bake till a knife inserted in the center of the filling comes out clean, about 1 1/2 hrs.
- Cold completely on a wire cake rack. Cover and chill till ready to serve.
- Makes 8 servings.
- Basic Piecrust:1.Sift the flour and salt into a medium bowl. Add in the shortening. Using a fork or possibly a pastry blender, cut the shortening into the flour till the mix resembles coarse crumbs with a few pea-sized bits.
- 2.Stirring with the fork, gradually add in sufficient of the water till the mix clumps together (you may need more or possibly less water). Gather up the dough and press into a thick disk. If you like, wrap the dough in wax paper and chill for up to 1 hour.
- Makes one 9-inch piecrust
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 913g | |
| Calories 3653 | |
| Calories from Fat 1888 | 52% |
| Total Fat 214.06g | 268% |
| Saturated Fat 90.44g | 362% |
| Trans Fat 34.26g | |
| Cholesterol 684mg | 228% |
| Sodium 2034mg | 85% |
| Potassium 676mg | 19% |
| Total Carbs 410.99g | 110% |
| Dietary Fiber 6.6g | 22% |
| Sugars 262.09g | 175% |
| Protein 34.93g | 56% |
