The Atlanta Journal-Constitution
BROWN BUTTER SWEET POTATO PIE
Zapping the sweet potatoes in the microwave instead of roasting them is not only a time saver, it also frees up some much-needed oven space. The resulting sweet potato flavor is not as sweet as when they are ovenroasted, but the bonus is that the rich, warm spices and lemon flavors shine bright. Using tangy yogurt in the pie crust reduces the fat and helps produce a sturdy crust. Fat-free sweetened condensed milk is the stealthy ingredient that enables a firm sweet potato pie custard without a lot of butter and sugar.
For the crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut
into chunks
1/4 cup plain reduced-fat skyr or Greek yogurt 2 tablespoons ice water
For the pie:
2 medium sweet potatoes (about 1 1/4 pounds),
peeled and cut into 1-inch cubes 2 tablespoons unsalted butter
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs
1 (14-ounce) can fat-free sweetened condensed
milk
2 teaspoons lemon zest
1 teaspoon lemon juice
Prepare the crust: Combine flour and salt in a food processor; pulse several times to blend. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add skyr or yogurt and pulse until combined. With the motor running, add ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
Meanwhile, place the cubed sweet potatoes in a microwavable bowl with 1 tablespoon water. Cover with a lid or plastic wrap and cook on high until the potatoes are tender, 8 to 10 minutes. Set aside to cool. Sweet potatoes can be made ahead and refrigerated in an airtight container for up to 3 days. Simply microwave them on high heat for 3 to 5 minutes to reheat and soften before using.
Prepare and assemble the pie: Position racks in center and lower third of oven; heat to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the refrigerator and let stand at room temperature for 10 minutes before rolling. Roll dough into a 13-inch circle, about 1/8inch thick, on a lightly floured surface. Transfer to a 9-inch pie pan. Fold the overhanging pastry under itself along the rim of the pan. Press a fork around the edges or pinch the dough with your finger and thumb to crimp it. Crumple a piece of parchment paper, then lay it out flat over the pastry. Fill with pie weights, dried beans or uncooked rice.
Bake for 20 minutes. Remove the pie crust from the oven, take out the paper and weights and let cool. Decrease oven temperature to 350 degrees.
Meanwhile, melt butter in a small pan over medium heat. Cook until lightly browned, about 3 minutes. Remove from heat and add cardamom, cinnamon, salt and white pepper.
Mash sweet potatoes with a potato masher in a large bowl or the bowl of a stand mixer. Beat with an electric mixer or the whisk attachment at medium speed until completely smooth, about 2 minutes. Add eggs and beat until well incorporated. Add the spiced butter and any browned bits, condensed milk, lemon zest and lemon juice and beat until incorporated. Pour the mixture into the crust.
Bake until the pie is puffed and a toothpick inserted into the filling comes out clean, about 45 minutes. (If the exposed edges of the crust start to brown too quickly, cover with strips of foil for the last 15 minutes of baking.) Transfer to a rack and let cool, at least 1 hour. Makes 1 pie to serve 8.
Per serving: 391 calories (percent of calories from fat, 29), 10 grams protein, 60 grams carbohydrates, 28 grams total sugars, 3 grams fiber, 13 grams total fat (8 grams saturated), 78 milligrams cholesterol, 349 milligrams sodium.