Mrs. Don-o was gracious enough to post this recipe after I mentioned it from the River Road Recipe book. It blows the doors of pumpkin pie. Yams and sweet potatoes have a natural sweetness that makes for good pies. I use Korean yams I get at my Korean markets.
Yam Pecan Pie
from River Road Recipes... The Textbook of Louisiana Cuisine
Pastry:
1-1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening
Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball.
Roll out crust 1/8-inch thick and line 9-inch pie pan.
Custard:
1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scalded milk
2 eggs, well beaten
Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.
Topping:
1/4 cup butter, softened
1/2 cup brown sugar
3/4 cup pecans, finely chopped
Combine ingredients and sprinkle on pie. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.
Serves 8
Neither Turkey Day nor Christmas meals are complete without
Kasespatzle - a HUGE platter made with Limburger, golden gouda and gruyere cheeses.
https://www.youtube.com/watch?v=7DflDGKlL0M
Pie recipe for later. Thanks for posting!