-
1
In a large covered saucepan cook sweet potatoes in boiling water about 15 minutes or until tender.
-
2
Meanwhile, in a medium mixing bowl combine flour and salt.
-
3
Using a pastry blender cut in shortening until pieces are pea-size.
-
4
Sprinkle cold water, 1 tablespoon at a time, over part of mixture.
-
5
Gently toss with fork just until all dough is moistened.
-
6
Form dough into ball.
-
7
On a lightly floured surface roll dough from center to edge into a 12-inch circle.
-
8
Transfer pastry to a 10-inch deep-dish pie plate.
-
9
Trim pastry to 1/2 inch beyond edge of plate.
-
10
Fold under extra pastry; crimp edge as desired.
-
11
Line unpricked pastry shell with a double thickness of foil.
-
12
Bake in a 450F oven for 8 minutes.
-
13
Remove foil; bake for 4 to 5 minutes more or until set and dry.
-
14
Set aside.
-
15
Reduce oven temperature to 400 degrees F.
-
16
Drain potatoes.
-
17
In a large bowl combine potatoes and butter.
-
18
Beat with electric mixer until smooth.
-
19
Add sugar, cinnamon, nutmeg, and the dash salt.
-
20
Beat until combined.
-
21
Add eggs.
-
22
Beat on low speed just until combined.
-
23
Gradually stir in evaporated milk.
-
24
Carefully pour filling into prepared pastry shell.
-
25
Cover edge of pie with foil.
-
26
Bake in the 400F oven for 10 minutes.
-
27
Reduce heat to 350F and bake for 40 to 50 minutes more or until knife inserted in center comes out clean.
-
28
Cool on wire rack for 1 hour.
-
29
Serve warm.
-
30
(Or, cover and refrigerate after 2 hours.)
-
31
If desired, serve with whipped cream sprinkled with ground nutmeg.
-
32
Note: The amount of filling in this recipe is best suited to a 10-inch pie plate.
-
33
If you would prefer to use a standard 9-inch pie plate, our test kitchen suggests the following: Prepare the pie filling as directed, except use 3/4 cup brown sugar, one 5-ounce can (2/3 cup) evaporated milk, and 1/3 cup milk.
-
34
Reduce baking time in a 350 degree F oven to 30 to 35 minutes.
-
35
Dietary exchanges: 3 starch, 3 fat.
