1 1/2 lb Sweet potatoes
1/2 c Almond brickle bits
2 c Flour
1/2 ts Salt
6 tb Butter, sweet; chilled
1/3 c Crisco; chilled
4 tb ;Water, ice
1 1/2 c Half-and-half
4 lg Egg
1/4 c Dark rum
1/3 c Sugar, brown, dark; packed
1/3 c Sugar, white
1/4 c Butter; melted
1/2 ts Nutmeg, ground
1/8 ts Mace
1/3 c Almond brickle bits
1/4 c Almonds, sliced
Whipping cream; (garnish)
Bake scrubbed sweet potatoes at 350 F. for about one hour or until
soft. Peel and mash. This should yield
2 1/2 cups.
Put 1/2 cup brickle bits in a spice grinder or food processor and
process until finely crushed. Combine with flour and salt in a bowl.
Cut in the butter and shortening until coarse crumbs form. Stir in
enough ice water to make a dough. Chill 30 minutes.
Roll 2/3 of the dough into an 11″ circle. Fit into a 9″ pie plate
and trim the edges. Use the remaining dough to form a rope edge to
the crust. Line the crust with foil and weight with dried beans. Bake
about 10 minutes at 425 F., or until light golden. Remove beans and
foil. Cool crust on a rack. Reset oven to 350 F.
Combine sweet potatoes with the half-and-half, eggs, rum, sugars,
melted butter, nutmeg, and mace in a food processor. Process until
smooth. Pour into the cooled pie crust and bake for 35 minutes.
Combine the remaining 1/3 cup candy with the sliced almonds. At the
end of 35 minutes, sprinkle this mixture around the edge of the pie.
Continue baking pie 20 minutes more, or until a knife tests clean.
Cool pie, then refrigerate 2 hours or overnight. Let set at room
temperature for 30 minutes before serving. Garnish with whipped cream