Sweet Potato Pie

Serves 6

Anyone from the South will have an appreciation for this recipe and so will you once you try it. Legend suggests, the uglier the sweet potato, the better the pie. This piecrust is easy, versatile and delicious. Enjoy!

Ingredients
1 flaky pie crust
2 Large red-skinned sweet potatoes (baked, peeled & mashed, 2 cups)
1/4 Cup brown sugar
5 egg yolks
2 Tbsp lemon juice
1 Tsp vanilla
1 Tsp cinnamon
1/4 Tsp salt
1/4 Tsp nutmeg
1 Cup cream

Pie Dough:
12 Oz cream cheese
3/4 Pound unsalted butter, room temperature
3 Cups flour
Pinch Ground Nutmeg

Directions
– Mix flour and nutmeg together.
– Cream together the butter and cream cheese. Work in the flour with your hands and knead together into a round dough ball.
– Flour a flat surface and roll out into a circle with a rolling pin to about an 1/8 of an inch thick.
– Place dough into a deep dish 9" pie pan and gently press down. Trim off and crimp the edges with thumb and forefinger.
– Cover with a 9" X 9" square of tin foil. Fill with black beans to weigh down and pre-bake in a 350° F. oven for about 8-10 minutes. Remove from the oven and gently remove the beans and foil, set aside.
– In a food processor puree the potatoes, brown sugar, yolks, lemon juice, vanilla, cinnamon, salt and nutmeg. Mix in cream.
– Pour into crust. Bake until filling is set in center, about 50 minutes at 325° F. Cool.

PRESENTATION NOTES:

Serve with a dollop of whipped cream. It's delicious served with hot apple cider and eggnog!

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