Pastry:


1 1/2 cups (375 ml) Five Roses All Purpose Flour


1/2 tsp (2 ml) salt


1/2 cup (125 ml) cold butter, cubed


1 egg


1 tsp (5 ml) white vinegar


cold water


Filling:


2 eggs


1 1/2 cups (375 ml) cooked, mashed sweet potato


1 1/4 cups (300 ml) coffee cream or milk


3/4 cup (175 ml) packed brown sugar


1 tsp (5 ml) cinnamon


1 tsp (5 ml) each salt and ginger


1/4 tsp (1 ml) each allspice, cloves and nutmeg


Pastry: Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (75 ml). Add to flour mixture and process until dough begins to clump. Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inch (23 cm) pie plate with pastry; chill for 15 min.


Filling: Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and spices. Pour into prepared shell. Bake at 425ºF (220ºC) for 15 min,; reduce heat to 350ºF (180ºC) and bake for 40 min. longer or until tester inserted in center of pie comes out clean.


For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.


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