Sour Cream-Sweet Potato Pie With Tahini

A traditional Southern dessert, this rich sour cream-sweet potato pie with tahini recipe turns fall produce into a spectacular holiday treat.

Have This!

• 1 1/4 c. all-purpose flour
• 1 tbsp. sugar
• 1/4 tsp. salt
• 1/2 stick cold unsalted butter
• 3 tbsp. cold unsalted butter
• 4 tbsp. cold lard
• tahini
• 1 c. light brown sugar
• 2 tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/4 tsp. salt
• 1/2 c. milk
• 1/2 c. sour cream
• 3 large eggs
• 1 large egg yolk
• 1 tsp. pure vanilla extract
• 2 c. pureed cooked sweet potatoes

Do This!

• In a food processor, pulse together flour, sugar, tahini, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers.
• Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate.
• Trim edges of the dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
• Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter.
• Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
• Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but the center is still slightly wobbly 50 to 60 minutes. Transfer to a wire rack to cool.