Bill Telepan’s  
Savory Sweet Potato Pie

Courtesy of Bill’s latest cookbook:  Inspired By Ingredients
NOTE:  This is a wonderful, complex recipe and therefore it is time-consuming. Be sure to read through the recipe several days ahead and take time to enjoy the baking process.This recipe is very thorough for people just learning the techniques of pie-making. First-time pie makers will benefit from the easy-shaping qualities of fresh, local Daisy Flour.

Crust:

1 and ½ cups Daisy Flour (Pastry or All Purpose)
Generous pinch of kosher salt
8 Tablespoons (1 stick) cold butter
1 egg
Flake the flour, salt and butter until crumbly, rolling bits of each together between thumb and fingers and let them fall into the bowl.  In a separate bowl, whisk together the egg and 1 tablespoon cold water and sprinkle this mixture over the dough flakes. Knead gently just until the dough comes together in a ball. Do not overwork the dough.

Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for one hour or overnight.

Filling and Assembly

1 pound sweet potatoes (Make sure they are firm with no eyes.)
Flour for dusting work surface
¼ cup light brown sugar
¼ teaspoon salt
2 eggs
 ½ cup milk
½ cup cream
Preheat the oven to 400° F.

While the dough is chilling, place the sweet potatoes on a baking sheet and bake until soft, 45 minutes to one hour. Remove the sheet from the oven and set aside to let the potatoes cool.

Remove the dough from the refrigerator and let it come to room temperature for 30 minutes to facilitate working with it. Dust a work surface with flour and turn the dough out onto it. Roll it out to fit a 9-inch pie plate. Line the pie plate with the dough and poke all over with a fork. Chill in the refrigerator for 45 minutes.

Peel the sweet potatoes and pass them through a food mill or ricer into a bowl. Stir in the sugar, salt, eggs, and milk. Transfer the mixture to a food processor fitted with a metal blade and process until smooth. Transfer to a bowl and stir in the cream.
Line the crust with waxed paper and fill with pie weights or dried beans. Bake until the bottom is just cooked and the edges just begin to brown, about 10 minutes.

Pour the sweet potato mixture into the crust and bake until the filling is set, about 45 minutes. Let cool for 15 to 20 minutes. The pie can be covered and refrigerator for up to 24 hours at this point. Let come to room temperature or gently reheat before serving.

To serve, cut the pie into wedges and present it whole, and let your guests help themselves.