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Home : Side Dishes : Harvest Sweet Potato Pie

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Harvest Sweet Potato Pie

Contributed by: NAPSA


  • 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



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.


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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