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ASIAN SWEET POTATO PIE Makes: 8 Servings Prep: 4 hours, 30 minutes Cook Time: 45 minutes
INGREDIENTS 2.5 lbs. (1134g) or 2 cups of Asian sweet potatoes 1 cup (170g) of Brown Sugar 1 cup (236 ml) Heavy Cream 3 large eggs 2 tablespoons of Vanilla Extract 3 teaspoons of Ground Cinnamon 2 teaspoons of Nutmeg 1 beaten egg white, for brushing onto pie crust (optional) 1 ¼ cup (155g) of All-Purpose Flour (中力 粉) ½ cup (115g) of Butter ¼ teaspoons of Salt ¼ cup (60ml) of Chilled Water (as needed)
DIRECTIONS Pie Filling 1. Preheat oven to 200C (400F). Using a fork, puncture the sweet potatoes with a few pricks. Place potatoes on a baking sheet and bake until potatoes are extremely soft, between 45 minutes to an hour. Allow to cool. 2. Preheat oven to 200C (400F). When sweet potatoes are cool, scoop out the insides of the potatoes. 3. In a large bowl, mash 2 cups of sweet potato with a potato masher or a hand blender/mixer until smooth and with minimal lumps. 4. Add the heavy cream and brown sugar into the bowl. Mix until blended. 5. Add eggs, vanilla, cinnamon and nutmeg. Mix well. 6. Pour sweet potato filling into prebaked crust. 7. Bake at 200C (400C) for 45 minutes, or until filling is set. 8. Allow pie to cool for 30 minutes before serving.
Pie Crust 1.
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2.
Roll dough out to fit a 9in. pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
3.
Refrigerate for 1 hour. When the crust is chilled, bake pie crust in oven at 200C (400F) for 45 minutes or until the edges of the pie turn slightly brown. Place pie weights (beans, rice, etc.) onto pie covered with cooking paper (wax paper) before baking to keep pie from puffing up in the center.
4.
Allow crust to cool before adding filling.
Submitted by Natasha Taliferro