MAKE IT CUTE
Carolina sweet potato pie
9-inch pie plate
Handheld blender or electric mixer
2 cups all-purpose flour
1/4 tsp salt
1/2 cup lard or vegetable shortening, chilled and cut into small pieces
5 tbsp butter, chilled and cut into small pieces
1/4 cup ice water
1 large egg, lightly beaten
2 lbs sweet potatoes, peeled and cut into large chunks
1 cup packed dark brown sugar
3 tbsp granulated sugar
1/4 lb butter, softened
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3 large eggs, separated
Finely grated zest of 1 small orange
1/2 cup freshly squeezed orange juice
1/2 cup table (18%) cream
1. In a bowl, combine flour and salt. Using a pastry blender or a large fork, cut in lard and butter until mixture is crumbly. In a small bowl, whisk together ice water and egg, then stir a little more than half into flour mixture until blended into a dough (add more egg mixture if dough still looks too crumbly and does not hold together when pressed between your fingers). Divide dough in half and gently flatten each portion into a disk. Wrap separately in plastic wrap and refrigerate one disk for about 2 hours. (Freeze second disk for another use. Uncooked pastry can be frozen for up to 3 months if properly wrapped and sealed.)
2. When you're ready to cook, preheat oven to 425°F (220°C). On a lightly floured surface, roll out dough to fit pie plate. Transfer to pie plate, trimming the edges. Set aside.
1. Place sweet potatoes in a large saucepan and add cold water to barely cover. Cover loosely and bring to a boil over high heat. Reduce heat and cook for 15 to 20 minutes or until potatoes are just tender. Drain well. Transfer to a large bowl and let cool for 1 to 2 minutes. Using a potato masher, mash. Add brown sugar, granulated sugar, butter, cinnamon, salt, ginger and nutmeg and mash until blended. In a separate bowl, thoroughly whisk egg yolks. Using a wooden spoon, beat into mashed sweet potatoes along with orange zest, orange juice and cream until blended.
2. In another bowl, using a handheld blender, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold into sweet potato mixture (do not overmix). Scrape into pie shell, gently smoothing top. Bake in preheated oven for 12 minutes. Reduce oven temperature to 350°F (180°C) and bake for about 35 minutes or until filling is puffed, crust is golden and a tester inserted in center comes out clean. Remove from oven and let cool completely on a wire rack before serving.
Photo credit: Colin Erricson/www.robertrose.ca
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