TRADITIONAL SWEET POTATO PIE
Steps:
- 1. If you haven't already, prepare pastry and refrigerate until firm enough to roll, about 1 hour. 2. Meanwhile, bake the sweet potatoes. Preheat the oven to 400 degrees F. Put the sweet potatoes on a large baking sheet. Pierce them deeply with a paring knife several times. Bake until tender throughout (check with paring knife), about 1 hour. Set aside to cool. When cool enough to handle, scoop the flesh into a food processor and process until smooth. Dump the puree into a medium-size bowl. Return 1 1/3 cups of the puree to the food processor. Don't worry if you come up a little short. If you have extra, save it for another use. 3. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge. Place in the freezer for 15 minutes, then partially prebake and let cool. Reduce the over temperature to 350 degrees F. 4. Add the sugars, eggs and egg yolk to the food processor and process with the sweet potato puree until smooth. Add the cream, vanilla, lemon juice, cinnamon, nutmeg and salt and process again until smooth. carefully pour the filling into the cooled pie shell. 5. Place the pie on the center oven rack and bake for 30 minutes, then rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. 6. Transfer the pie to a wire rack and let cool. Serve barely warm or at room temperature. Or cover with loosely tented aluminum foil, refrigerate, and serve cold.
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