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Harvest Sweet Potato Pie

Contributed by: NAPSA

Ingredients:

  • Pastry:

    • 1 1/2 cups (375 ml) Five Roses All Purpose Flour
    • 1/2 tsp (2 ml) salt
    • 1/2 cup (125 ml) cold butter, cubed
    • 1 egg
    • 1 tsp (5 ml) white vinegar
    • cold water

  • Filling:

    • 2 eggs
    • 1 1/2 cups (375 ml) cooked, mashed sweet potato
    • 1 1/4 cups (300 ml) coffee cream or milk
    • 3/4 cup (175 ml) packed brown sugar
    • 1 tsp (5 ml) cinnamon
    • 1 tsp (5 ml) each salt and ginger
    • 1/4 tsp (1 ml) each allspice, cloves and nutmeg

Directions:

Pastry:

Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat together egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (75 ml). Add to flour mixture and process until dough begins

to clump. Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inc( (23 cm) pie plate with pastry; chill for 15 minutes.

Filling:

Beat eggs until foamy; blend in sweet potato, cream, sugar, salt and spices. Pour into prepared shell. Bake at 425 F (220 C) for 15 minutes; reduce heat to 350 F (180 C) for 40 minutes longer or until tester inserted in centre of pie comes out clean.


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