Sweet Potato Pie Recipe

Recipe of the Month  Southern Sweet Potato Pie Makes 8 servings 1 pound sweet potatoes, baked and pureed 1/2 cup butter (1 stick) softened 1/2 cup sugar 1/2 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon ground cinnamon 2 eggs beaten 1 cup half and half 1 teaspoon vanilla 1 each unbaked Southern Pie Shell  (see recipe) Combine potatoes, butter, sugars, salt, nutmeg and cinnamon in a bowl.  Beat on medium speed of electric mixer until creamy. Beat in eggs, then  reduce speed to low and beat in half and half and vanilla. Pour into  Southern Pie Shell and bake in a preheated, 350 degree oven, 50 to 60  minutes or until set. Cool to room temperature before serving.  Refrigerate leftovers. Chef's Tip: Put the sweet potatoes through a ricer to remove any strings and to achieve a perfectly smooth consistency for this pie. Southern Pie Shell Makes 2 Pie Shells 1 ½ cups all-purpose flour       1 teaspoon sugar          1 teaspoon salt 1/3 cup butter (chilled)           1/3 cup shortening (chilled)    3 tablespoons ice water (more if needed)       Combine flour, sugar and salt in a bowl. Cut in butter and shortening with a pastry blender or fork until mixture resembles coarse meal. Add water, stirring lightly with fork. Form dough into ball and roll dough to 1/8-inch thickness on a lightly floured board. Fold dough in half and place on pie pan. Fold back to cover pan; trim excess leaving 1-inch edge. Fold edge under and flute rim. Bake according to recipe directions. Praline Sauce Makes 4 Servings   1/4 cup butter 1/2 cup powder sugar 2 tablespoons dark corn syrup 1/4 cup dark rum 1/2 cup pecans chopped In a saucepan, heat 1/4 cup butter over medium high heat. Add powdered sugar, corn syrup, rum, and pecans. Stir until well blended. Cook stirring often, until sauce is thick and syrupy, about 6 to 7 minutes. Set aside. Keep at room temperature.  This recipe developed by Chef Joseph G. Randall All rights reserved. Copyright © 10/1/2011