Sweet Potato Pie

Preheat oven to 425°
Baking time is about 75 minutes
Makes 1 deep dish pie

Pie Crust

• 1 C flour (bleached or unbleached)
• 1/2 C unsalted butter (cold and chopped)
• 1 egg yolk
• 1 tsp orange zest
• 2+ T cold water

Filling

• 2 yams (or 1 large yam)
• 2 sweet potatoes (or 1 large sweet potato)
• 1/2 C butter
• 3 eggs
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp kosher salt
• 1/3 C maple syrup
• 1 tsp vanilla
• 1/2 C brown sugar
• 1 C heavy whipping cream

Ready...go

Pie Crust: Cut the chopped butter into the flour. Add the egg yolk and orange zest. Mix lightly with your hands. Add the water 1 Tablespoon at a time until the dough comes together. Knead for 2 minutes on a flat surface. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the dough to 1/4 inch thickness. Lay the dough in the bottom of a 9 inch deep dish pie plate. Cover with parchment paper and fill with beans or pie crust weights. Bake for 8 minutes to set the dough.

Filling: Boil the potatoes until soft all the way through. While the potatoes are still hot, mix in the butter. Add one egg at a time. Add the cinnamon, nutmeg, ginger, salt, syrup, vanilla, brown sugar, and whipping cream. Mix well, scraping the bowl occasionally. Pour into your already baked pie shell.

Bake for 15 minutes at 425°, then reduce the heat to 350° and bake for 50 to 60 minutes.

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