In many sweet-potato pies, the ginger and spices overwhelm
the flavor of the
potatoes, This version plays to the flavor of the tubers, a
little spicy nuttiness from gingersnap pecan crust just emphasizes the pie's
luscious creaminess.' It is perfectly normal for the surface of a custardy pie,
like this one, to crack in the course of baking and cooling the will taste no
less delicious.
Sweet Potato Pie with Gingersnap Crust
Serves 8
Cooking time: 45 min
Start to finish: 3¾ hr. (includes cooling)
In many sweet-potato pies, the ginger and spices overwhelm
the flavor of the
potatoes, This version plays to the flavor of the tubers, a
little spicy nuttiness from gingersnap pecan crust just emphasizes the pie's
luscious creaminess.' It is perfectly normal for the surface of a custardy pie,
like this one, to crack in the course of baking and cooling the will taste no
less delicious.
Crust
5 tablespoons unsalted butter, melted, plus additional for
buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 oz.; 20 2-inch
cookies)
½ cup finely chopped pecans (2 oz.), toasted
2 tablespoons sugar
Filling
2 lb sweet potatoes (4 medium)
½ cup sugar
⅓ cup
3 large eggs
½ teaspoon cinnamon
¼ teaspoon salt
⅔ cup whole milk
1 tablespoon dark rum
½ teaspoon vanilla
Special equipment: a 10-inch glass or ceramic pie plate
(6-cup capacity)
Accompaniments: lightly sweetened whipped cream and toasted
pecans
Make crust:
Put oven rack in middle position and preheat oven to 350°F.
Butter and flour pie plate, knocking out excess flour. Toss together all crust
ingredients in a bowl with a fork until crumbs are moistened, then press evenly
over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a
rack.
Make filling:
Increase oven temperature to 400°F.
Prick each sweet potato once with a fork. Roast in a
foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and
reduce oven temperature to 375°F, Halve potatoes lengthwise and cool. While
potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat,
undisturbed, until it begins to melt. Continue to cook, stirring occasionally
with a fork, until sugar melts into a deep golden caramel. Remove from heat.
Carefully pour water down side of skillet (mixture will bubble and steam
vigorous then return to heat and simmer, stirring until hardened caramel is
completely dissolved. Remove from heat.
Serve warm or at room temperature.
Cooks' notes:
•Crust can be made 2 days ahead and cooled completely, then
kept, covered plastic wrap, at room temperature.
•Sweet potatoes can be baked 1 day and chilled, covered.
Bring to room temperature before peeling.
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