Hands-on Time
30 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 8 (serving size: 1 wedge)
Photo: Andrew Purcell; Styling: Lydia Degaris Pursell 

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Wrap sweet potato in foil; bake at 400° for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.

Step 3

Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 15 minutes. Remove pie weights and foil; cool crust on wire rack 5 minutes.

Step 4

Reduce oven temper­a­ture to 350°.

Step 5

Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites; process until smooth. Add butter; process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350° for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.

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