Southern Cast Iron – September 2019

Th e Perfect...

WhIlE pUmPkIn gEtS aLl tHe hEaDlInEs tHiS

tImE oF yEaR, sWeEt pOtAtOeS aRe oUr gO-tO

fIlLiNg fOr cLaSsIc aNd cReAmY aUtUmN pIeS

FALL’S PERFECT

SOUTHERN PIE

rOaStEd SwEeT PoTaTo PiE

Makes 1 (10-inch) pie

Roasted sweet potatoes lend a deep caramelized fl avor

to this dessert. Toss a few extra in the oven when

making them for supper, and freeze the pulp so you can

make this creamy pie at any time.

2 pounds sweet potatoes

1 (14.1-ounce) package refrigerated piecrusts

3 teaspoons cold water, divided

3 large eggs, divided

¼ cup unsalted butter, softened

1¼ cups granulated sugar

¾ cup fi rmly packed light brown sugar

¾ cup evaporated milk

⅔ cup all-purpose fl our

2 teaspoons vanilla extract

1¾ teaspoons pumpkin pie spice

½ teaspoon kosher salt

Sweetened whipped cream, to serve

1. Preheat oven to 400°. Line a baking sheet with
   foil.


2. Prick sweet potatoes all over with a fork, and
   place on prepared pan.


3. Bake until tender and natural sugars start to
   bubble out of the potatoes, 45 to 50 minutes.
   Let cool; peel potatoes, discarding skins. Cut
   sweet potatoes into large pieces, and place in the
   work bowl of a food processor; pulse until almost

RECIPE DEVELOPMENT AND FOOD STYLING BY ANITA SIMPSON SPAIN

103 SOUTHERN CAST IRON

smooth. Measure 3½ cups sweet potato purée; reserve

remaining purée for another use.

4. On a lightly fl oured surface, unroll one
   piecrust. Brush with 1 teaspoon cold water.
   Place remaining crust on top, pressing to seal
   layers. Roll into a 14-inch circle. Transfer
   to a 10-inch cast-iron skillet, pressing into
   bottom and up sides. Fold edges under, and
   crimp as desired. Prick bottom and sides of
   dough with a fork several times. Refrigerate
   until fi rm, about 30 minutes.


5. Preheat oven to 350°.


6. In a small bowl, whisk together 1 egg and remaining
   2 teaspoons cold water. Brush egg wash onto dough.
   Top with a piece of non-stick parchment paper, letting
   ends extend over edges of pan. Add pie weights.


7. Bake for 10 minutes. Carefully remove paper and
   weights. Bake 10 to 12 minutes more. Let cool on a wire
   rack.


8. In a large bowl, beat butter and sugars with a mixer at
   medium speed until fl uff y, 3 to 4 minutes, stopping to
   scrape sides of bowl. Add evaporated milk and remaining
   2 eggs, beating until combined. With mixer on low speed,
   add 3½ cups sweet potatoe purée, fl our, vanilla, pie spice,
   and salt, beating until well combined. Pour fi lling into
   prepared crust.


9. Bake until edges begin to set, about 30 minutes.
   Cover with foil, and bake until crust is golden brown
   and fi lling is set in center, 30 to 35 minutes more. Let
   cool on a wire rack for 1 hour. Serve warm or at room
   temperature with whipped cream.