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1.
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For dough: Pulse to combine flour, sugar, and salt in a food processor fitted with a metal blade.
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Add shortening and pulse 10 times.
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Add butter and pulse until mixture resembles coarse meal.
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Beat egg yolk and vinegar together, add and pulse 3 to 4 times.
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Remove and gather dough together-if needed sprinkle up to one tablespoon of ice water over dough to bring together.
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Shape dough into disk and wrap in plastic.
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Refrigerate1 hour or up to 2 days.
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2.
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For filling: Peel sweet potatoes and mash lightly with a fork.
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Transfer to food processor with butter and process until smooth.
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Add remaining ingredients, pulse to combine, and set aside.
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3.
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Roll dough into a 12-inch circle on a floured work surface.
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Fit into a 9-inch pie pan and trim leaving a 1/2 inch overhang.
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Fold edges and crimp.
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Prick dough all over and refrigerate for 20 minutes or up to 1 day.
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4.
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Preheat oven to 425F.
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Line crust with parchment paper, add pie weights, and place on a baking sheet.
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Bake until set and brown at edges, about 25 minutes.
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Remove paper and weights.
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Reduce oven temperature to 375F.
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and continue to bake until crust begins to brown on bottom, about 10 to 12 minutes more.
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Pour filling into warm crust and bake until set, about 20 minutes.
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Remove from oven and cool on rack
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Heat oven to 350 degrees F. Lightly beat egg white until frothy.
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Whisk in sugar and cinnamon.
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Toss in pecans and evenly spread nuts on a parchment-lined baking sheet.
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Bake until dry and toasted, about 10 to 15 minutes.
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Cool.
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Calories: 737
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Total Fat: 51 grams
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Saturated Fat: 24 grams
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Total Carbohydrate: 64 grams
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Protein: 8 grams
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Sodium: 364 milligrams
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Cholesterol: 187 milligrams
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Fiber: 4.5 grams
