• prep: 15 min
• cook: 45 min
• total: 1 hr

servings:

This fluffy, souffle-like sweet potato pie appears in Melba Wilson's forthcoming cookbook "Melba's American Comfort: 100 Recipes from My Heart to Your Kitchen." To get a more pronounced sweet potato flavor, steam your sweet potatoes instead of boiling them. And if you're really running short on time, you can always use a store bought frozen crust.

• 1 1/2 pounds sweet potatoes, peeled and cut into large chunks
• 1 stick (1/4 pound) unsalted butter, cut up
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 large eggs, well beaten
• 1/3 cup sweetened condensed milk
• 1 cup sugar
• 1 Pie Crust (homemade or frozen)
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 stick (4 tablespoons) butter, cut into pieces
• 1/2 cup vegetable shortening
• 3 tablespoons ice water, plus more as needed

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