for family meals :
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
had this to say:
recipe comes from 'Best of New Orleans Cookbook'
1 cup all purpose flour
3/4 cup sugar
1/4 tsp. salt
2 Tblsp. unsalted butter, melted
3 Tblsp. unsalted butter, chilled & cut
into small pieces
2 Tblsp. molasses
2 cups cooked mashed sweet potatoes
2 Tblsp. vegetable shortening chilled
1 tsp. grated nutmeg
2 - 3 Tblsp. ice water
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. pure vanilla extract
1 1/2 cups half and half
2 large eggs
a medium-size bowl, combine the flour and
salt. Using your fingertips, 2 knives, or
a pastry blender, cut the butter and shortening
into the flour until the mixture resembles
coarse meal. Sprinkle the mixture with 2 tablespoons
ice water. Mix with a fork, then add enough
additional water to gather the dough into
a ball. Flatten it into a disk, wrap with
plastic, and chill for at least 1 hour or
for up to 2 days.
the dough from the refrigerator and let it
stand for about 10 minutes before rolling.
Roll it out on a lightly floured surface into
an 11-inch round. Transfer to a 9-inch pie
pan and press it into the bottom and up the
sides of the pan. Trim and flute the edges.
Place in the freezer until ready to fill.
the oven to 350º. In a medium-size bowl,
whisk together the eggs, sugar, melted butter,
and molasses until smooth. Stir in the mashed
sweet potatoes until well blended. Stir in
the spices, salt, and vanilla. Gradually stir
in the half and half.
the filling into the prepared pie shell and
bake in the lower third of the oven for 55
- 60 minutes or until a knife inserted two-thirds
of the way into the center comes out clean.
The center should still be slightly wobbly.
the pie on a wire rack to cool. Serve slightly
warm or at room temperature with whipped cream.
8 - 10