For Filling:
3/4 pound sweet potatoes (about 2)
1 cup milk
2 large eggs, separated, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
salt
1/4 pound unsalted butter
confectioners' sugar, for dusting

For Cornmeal Pie Shell:
1 cup plus 2 tablespoons flour
1/4 cup cornmeal
1/2 teaspoon salt
6 tablespoons vegetable shortening
1/4 cup cold water, more if needed

Directions:

For Cornmeal Pie Shell:
In a medium bowl, combine the flour, cornmeal, and salt. Cut the shortening into the flour until the mixture resembles very coarse meal and some pieces still the size of corn kernels. Sprinkle the water on top and stir just until combined. If the dough doesn't hold together when pressed, add more water a teaspoon at a time. Press into a flat disk; wrap tightly. Refrigerate at least 30 minutes.

On a lightly floured surface, roll the dough into a 12 inch round. Drape over a 9 inch pie pan and press into the pan and against the sides. Trim the edge 3/4 inch from the rim of the pan. Roll under and crimp the edge. Prick the bottom every inch or so with a fork. Freeze until firm, about 5 minutes.

Heat the oven to 450°F. Press a double thickness of aluminum foil against the dough. Bake in the lower third of the oven until partially done and beginning to brown, about 10 minutes. Remove the foil. Let cool.

For the Filling:
Heat the oven to 400°F. Prick the potatoes in several places with a fork and bake until tender when pierced, about 1 hour. let cool. Peel and cut into large chunks. In a food processor or blender, puree the sweet potatoes, gradually adding the milk to make a smooth puree. Add the egg yolks, 1/3 cup of the sugar, the maple syrup, vanilla, cinnamon, nutmeg, and 1/4 teaspoon salt. Whir until combined, about 1 minute.

In a small saucepan, melt the butter over low heat and cook until golden brown, about 5 minutes. Add the butter to the sweet potato mixture and whir until thoroughly combined.

In a medium bowl, using an electric mixer, beat the egg whites on medium speed until they hold soft peaks. Increase the speed to high and gradually beat in the remaining 2 tablespoons sugar. Continue beating until the whites hold firm peaks when the beaters are lifted. Fold the sweet potato mixture into the egg whites.

Pour the filling into the pie shell. Bake the pie in the middle of the oven for 20 minutes. Reduce the heat to 350°F and bake until the filling is just set and the crust is browned, about 20 minutes. Let cool. Dust the top with confectioners' sugar.


Makes 1 9-inch pie

home      main index      category      recipe list