Recipe for cooking black-bottom sweet potato pie
Desserts to Go with Coffee and Tea :: Perfect Pies
Black-Bottom Sweet Potato Pie
Posted by Chyrel at recipegoldmine.com March 19, 2002 15:53:46
Basic Piecrust for a Double-Crust Pie
3 lrg. orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 Tbsp. (1 stick) melted butter
3/4 c. packed light brown sugar
1/2 c. sugar
2 lrg. eggs, beaten
1/4 c. half-and-half
3/4 tsp. ground cinnamon
1 tsp. ground nutmeg
On a lightly floured work surface, roll out the dough into a 13-in. circle about 1/8 in. thick. Fold the dough in half. Transfer to a 9-in. pie pan, and gently unfold the dough to fit into the pan.
Using scissors or a sharp knife, trim the dough to a 1-in. overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
Bring a lrg. pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to med.. Cook until the sweet potatoes are tender when pierced with a knife, about 30 mins..
Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a med. bowl. Mash with an electric mixer on med. speed until very smooth. Measure 3 c. mashed sweet potatoes, keeping any extra for another use, and set aside.
Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 c. of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 mins.. If the pie shell puffs, do not prick it.
Meanwhile, in a med. bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 c. brown sugar, the sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve.
Makes approximately 8 servings.
Basic Piecrust
1 1/2 c. flour
1/2 tsp. salt
1/2 c. butter-flavored vegetable shortening, chilled
1/3 c. iced water
Sift the flour and salt into a med. bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.
Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
Makes approximately one 9-in. pie crust.
