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1
pound sweet potatoes or one 17-ounce can sweet potatoes, drained
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1/2
cup packed brown sugar
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1/4
cup butter, melted
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1
tablespoon finely shredded orange peel
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1
teaspoon ground cinnamon
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1/2
teaspoon ground ginger
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1/4
teaspoon ground nutmeg
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3
slightly beaten eggs
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1
cup half-and-half or light cream
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1
recipe Cornmeal Pastry
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1
recipe Pecan Streusel Topping
1. If using fresh sweet potatoes, peel potatoes. Cut off woody portions and ends; discard. Cut sweet potatoes into quarters. In a covered large saucepan, cook sweet potatoes in enough boiling, salted water to cover for 25 to 35 minutes or until tender; drain.
2. In a medium bowl, mash drained fresh or canned sweet potatoes (you should have 1-1/2 cups). Reserve any remaining sweet potatoes for another use. Stir in brown sugar, butter, orange peel, cinnamon, ginger, and nutmeg. Whisk in eggs and half-and-half.
3. Place Cornmeal Pastry shell on oven rack; pour in filling. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes.
4. Remove foil. Sprinkle with Pecan Streusel Topping. Bake for 18 to 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 30 minutes. Chill at least 2 hours before serving; cover for longer storage. Makes 8 servings.
- Make Ahead Tip Refrigerate prepared cornmeal pastry and pecan streusel topping, covered, up to 3 days.
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1/4
cup all-purpose flour
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1/4
cup packed brown sugar
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1/8
teaspoon ground cinnamon
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1/8
teaspoon ground nutmeg
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2
tablespoons butter
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1/2
cup toasted, coarsely chopped pecans
In a small bowl, stir together all-purpose flour, packed brown sugar, ground cinnamon, and ground nutmeg. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in toasted, coarsely chopped pecans.
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3/4
cup all-purpose flour
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1/2
cup yellow cornmeal
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1
tablespoon sugar
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1/4
teaspoon salt
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1/3
cup shortening
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3
- 5
tablespoons cold water
1. In a medium bowl, stir together all-purpose flour; yellow cornmeal; sugar; and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened. Form into a ball.
2. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge high. Do not prick.
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