Sweet Potato Pie

Sweet Potato Pie

Makes 1 pie.

This pie received rave reviews at Christmas dinner, so it looks like I'll be making it again and again in the future.  I adapted the crust largely from the original recipe, and that is one of the things people commented on most.  It's a primitive crust, simply pressed into the pie plate, but thick and delicious, similar to shortbread.  And even if you're tentative about sweet potatoes, you may be surprised to find you really enjoy this pie.
Adapted from: The Wall Street Journal

Crust:
2-1/4 c. flour
3/4 t. salt
2 T. sugar
2 sticks unsalted butter

Filling:
2 large sweet potatoes
2 t. water
1/2 c. granulated sugar
6 T. butter, melted and cooled
2 large eggs
1/4 t. vanilla
1/4 t. salt
1/8 t. ground cinnamon
1/4 t. ginger
2/3 c. whole milk

Topping:
Whipped cream

Make crust:
Preheat oven to 350 degrees. Melt butter in a saucepan.  Add sugar and stir until dissolved; remove from heat.  Stir in flour and salt until a dough forms.  Press into an ungreased pie plate.  Bake for 15 minutes, just to set the crust a bit.

Make filling:
Prick potatoes with a fork and sprinkle each with a teaspoon of water.  Wrap potatoes in aluminum foil. Place in oven and bake until tender, about 1 hour.  Remove and let cool.  Peel and puree in a food processor until smooth.  Set aside 1-1/2 cups puree for the filling.  You will not need the rest, although I use the rest since there was only about 1/4 cup leftover.

Decrease oven temperature to 300 degrees.

In a bowl, whisk the potato puree, sugar, butter, eggs, vanilla, salt, cinnamon, and ginger until smooth.  Add milk and stir to combine.  Place mixture in baked pie shell.  Bake for 60 minutes total.  After 30 minutes, rotate pie and increase temperature to 375 degrees.  Let cool completely.  Serve topped with whipped cream.