​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Sweet Potato Pie

​For the pastry:
1 1/4 cups all-purpose flour 
1/4 teaspoon kosher salt 
1/4 cup cold sweet butter 
1/4 cup cold solid vegetable shortening (vegetable lard) 
2 to 3 tablespoons cold water

For the filling:
2 cups mashed cooked sweet potatoes (about 2 small potatoes) 
2 large eggs, beaten 
1 1/4 cups milk 
1/4 cup light brown sugar 
1/4 teaspoon kosher salt 
1/2 teaspoon ground cinnamon 
1/2 teaspoon freshly grated nutmeg 
Pinch of ground gloves 
2 tablespoons dark rum 
1/4 cup sweet butter, melted

To make the pastry, combine the flour with the salt in a large bowl. Cut in the butter and shortening until the texture of coarse crumbs. Add the water, one-tablespoon at a time, and mix gently with a fork to form soft dough. Chill for 1 hour. 
Preheat the oven to 425 degrees F. 
Roll out the dough on a lightly floured board and line a 9-inch pie pan with the pastry. Trim and flute the edges. 
To make the filling, place the potatoes in a large bowl and whisk in the remaining ingredients until smooth. Pour the filling into the pastry shell and bake for 10 minutes. Reduce the oven temperature to 300 degrees and bake until firm, 45 to 60 minutes longer.

Yield:  6 to 8 servings

Holiday Dishes