Truth is, on Thanksgiving, I'd rather have sweet potato pie than pumpkin or pecan pie. This recipe is adapted from Damon Lee Fowler's charming cookbook "Beans, Greens and Sweet Georgia Peaches." —Lucy Mercer
What You'll Need
all-purpose, unbleached flour
vegetable shortening, very cold
about 1/3 cups
Sweet potato custard
5 or 6
medium sweet potatoes
unsalted butter, softened
To make pie crust: Place the flour, salt and sugar in the bowl of the food processor. Pulse five times to mix the dry ingredients. Add the shortening, pulsing until the flour resembles coarse meal or grits. Add a few tablespoons of ice water and pulse. Continue adding ice water until dough comes together.
Lightly flour a clean counter top and remove dough from bowl of food processor. Using a light touch, press dough into a round disk, wrap in plastic and chill for at least an hour or overnight.
To roast sweet potatoes: rinse off tubers, place them on a foil-lined baking sheet and prick the tops with a fork. Roast in a 400 degree oven for about an hour. Let the sweet potatoes cool, then remove the pulp from their jackets. Mash the pulp.
Stir together the sweet potato pulp, sugar and softened butter in a bowl. Add the eggs, salt and vanilla, stirring well. Pour into a pastry-lined pan and bake in a preheated 375 degree oven for 40 minutes. Let cool, then slice and serve.