| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Sweet potatoes; (4 medium) |
| 1 2/3 |
c |
Half-and-half |
| 1/2 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/2 |
ts |
Salt |
|
|
Pastry dough for 1 crust 9 to 10 inch pie |
| 3 |
lg |
Egg whites |
| 3/4 |
c |
Sugar |
|
|
Confectioners' sugar |
INSTRUCTIONS
FOR FILLING
FOR MERINGUE
Make filling: Preheat oven to 400F. and line a baking sheet with foil.
Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours,
or until very soft. Cool potatoes until they can be handled and scoop out
enough flesh to measure 2 cups, reserving any remaining flesh for another
use. In a blender or food processor puree potatoes with remaining filling
ingredients until smooth. Filling may be made 1 day ahead and chilled,
covered. Bring filling to room temperature before proceeding.
On a lightly floured surface roll out dough into a 14-inch round (about 1/8
inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate,
crimping edge decoratively. Chill shell 30 minutes. Preheat oven to 375F.
with a baking sheet on middle rack. Pour filling into shell and bake on
heated baking sheet in oven 1 hour, or until filling is set but center
still shakes, slightly. (Filling will continue to set as pie cools.) Cool
pie on a rack. Pie may be prepared up to this point 1 day ahead and
chilled, covered loosely. Bring pie to room temperature before proceeding.
Preheat oven to 450F. Make meringue: In a metal bowl set over a saucepan of
simmering water stir together whites and sugar until sugar is dissolved.
Remove bowl from pan and with an electric mixer beat meringue on high speed
until it holds stiff, glossy peaks. Transfer meringue to a pastry bag
fitted with a large star tip and pipe tall pointed mounds close together,
covering pie. Bake pie in middle of oven until meringue is golden brown, 4
to 5 minutes. Just before serving, dust pie lightly with confectioners'
sugar. Serve warm or room temperature. The lull between the main course and
dessert is the best time to top the sweet potato pie with meringue and
brown it. If you do this this several hours ahead, be aware that the
meringue will most likely weep. jmerrill@prodigy.com
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4,
1998
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