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Print this Recipe    Sweet Potato 25

Gateau de Patate
((Sweet Potato Pie))

Preheat oven to 425F degrees

1 1/2 cups flour
3 Tbs. sugar
1/2 tsp. salt
1/8 tsp. cinnamon, ground ginger, ground allspice, nutmeg (each)
pinch ground cloves, white pepper (each)
1/2 cup shortening
3 to 4 Tbs. orange juice, chilled
1/4 cup unsweetened grated coconut, lightly toasted

2/3 cup raisins
1/2 cup dark rum
4 eggs
1/2 cup sugar
3/4 cup dark brown sugar, packed
3 Tbs. butter, melted
2 1/2 cups cooked sweet potatoes, mashed
1/2 tsp. salt
1/4 tsp. nutmeg, ground allspice (each)
pinch ground cloves
1 cup heavy cream, scalded
3 ripe bananas, mashed

1 cup pecans
3 Tbs. butter
1/4 cup light brown sugar, packed

Sift together the flour and other dry ingredients into a bowl.
Add the shortening, cut into bits, and blend until the mixture
resembles meal. Add the orange juice, toss until it is incorporated,
and form the dough into a ball. Dust it with flour, wrap in wax
paper, and chill for 2 hours. Then roll out dough 1/8 inch thick
on a lightly floured surface and fit it into a deep 10-inch pie
plate. Trim off excess leaving a 1-inch overhang and fold the
overhang to make a decorative edge. Sprinkle the shell with the
coconut, pressing it lightly into the dough, and chill, covered,
for at least 15 minutes.

Macerate the raisins in the rum. Beat the eggs with the white
sugar until very thick, then beat in the dark brown sugar and melted
butter and beat until well combined. Stir in the remaining
ingredients and the rum raisin mixture. Pour the filling into the
pie shell and bake in the lower third of the oven for 30 minutes,
then reduce heat to 375F, transfer the pie to the middle of the
oven, and bake 15 minutes more, or until a knife inserted in the
center comes out clean.

In a skillet saute the nuts in the butter for 2 minutes, stirring
constantly. Transfer them to a bowl with a slotted spoon and toss
with the brown sugar until they are coated. Spread on a plate to
cool. Arrange the nuts close together on top of the pie and run
under a preheated broiler for 1-2 minutes or until the nuts are
glazed. Cool the pie on a rack.

Serve with whipped cream.

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