Sweet Potato Pie

• 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
• 1/4 cup heavy cream (to glaze the crimped pie edges)
• 2 large sweet potatoes (approximately 1 pound)
• 1/3 cup granulated sugar
• 1/3 cup firmly packed dark brown sugar
• 3 large eggs
• 1 large egg yolk
• 1 cup half-and-half
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch of salt

1. Preheat the oven to 400F.
2. To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
3. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
4. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. Using your thumb and index finger, crimp the edges of the pie shell.
6. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
7. Set the pie shell to the side while you make the filling.
8. To prepare the filling, slice the sweet potatoes with a paring knife several times to score them.
9. Place the sweet potatoes on a baking sheet and bake for approximately 50 minutes, or until they are tender.
10. You can check to see if the potatoes are done with either your paring knife or a forkif the utensil is easy to insert and comes out clean, the potatoes are cooked.
11. Set the potatoes aside to cool.
12. Once they are thoroughly cooled, peel them carefully, removing all of the skin.
13. Place the peeled potatoes in a food processor and process them until they are a smooth puree, with no lumps.
14. Depending on the size of the potatoes, you may have some extra puree.
15. If so, this is a great side dish for any dinner.
16. Place the puree in a medium bowl.
17. Add the granulated sugar, brown sugar, eggs, and egg yolk and mix until they are well combined.
18. Add the half-and-half, vanilla, cinnamon, nutmeg, and salt.
19. Pour the sweet potato mixture into the pie shell, distributing it evenly.
20. To bake, place the pie plate on a baking sheet and bake for 15 minutes.
21. Reduce the temperature to 350F and continue baking for approximately 30 minutes, or until the pie is as firm in the middle as elsewhere.
22. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
23. If you choose, add a dollop of whipped cream to each slice to serve.
24. Sweet Potato Pie is best served cold or at room temperature.
25. It can be stored in the refrigerator for up to 4 days.

recipe traditional pastry, heavy cream, sweet potatoes, sugar, brown sugar, eggs, egg yolk, vanilla, ground cinnamon, ground nutmeg, salt

Taken from www.epicurious.com/recipes/food/views/sweet-potato-pie-390389 (may not work)