Alexis' Sweet Potato Pie

Makes 1 nine-inch pie

4 medium sweet potatoes 3 large eggs, lightly beaten1/3 cup sugar 1 teaspoon grated lemon zest 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg

1. Preheat oven to 400° . Pierce potatoes several times with the tines of a fork. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well; set aside to cool.

2. In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt, until well combined. Whisk in cream.

3. Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 45 to 50 minutes. Cool completely before slicing. Serve topped with whipped cream.

1/4 teaspoon salt 1 1/2 cups light cream 4 tablespoons (1/2 stick) unsalted butter, melted and cooled9-inch Pre-Baked Pie Crust (Recipe follows)Whipped Cream, for serving (optional)

MARTHA STEWART LIVING OMNIMEDIA

Pre-baked Pie Crust

Makes 2 eight- to ten-inch single-crust pies or one eight- to ten-inch double-crust pie

2 1/2 cups all-purpose flour, plus more for dusting1 teaspoon salt1 teaspoon sugar 1 cup (2 sticks) chilled unsalted butter, cut in pieces 1/4 to 1/2 cup ice water

1. Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate for at least 1 hour before using.

3. On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.

4. Preheat oven to 375° . Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 minutes more. Cool completely on a wire rack before filling.

MARTHA STEWART LIVING OMNIMEDIA