I enjoy exploring the large variety of sweet potatoes in California, and I like to incorporate more than one in my recipes, as with this pie. For the puree, I use a mix of standard Beauregard sweet potatoes, the dark orange Red Garnet, and a Jersey white sweet potato. Each offers a different texture and sweetness for the pie. That being said, I don’t consider the variety absolutely necessary. This recipe will be a winner even only the common orange Beauregard. YIELD: Serves 8
INGREDIENTS
crust
• 1¼ cups all- purpose flour, plus more for dusting
• 2 tablespoons sugar
• ½ teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, cubed
• 1½ to 2 ounces cold water
filling
• 1½ cups pureed sweet potato (about 2¼ pounds)
• ½ cup light brown sugar
• 1 large egg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated or ground nutmeg
• ¼ teaspoon fine sea salt
• ¼ cup whole milk
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