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  Savory Sweet Potato Pie


      2 c  sweet potatoes (about 4)

           -cooked & mashed

    1/4 c  butter (or margarine)

      3 ea eggs,separated

      3 T  sugar

    1/4 c  onion,chopped

    1/4 c  parsley,chopped

      1 t  salt

    1/4 t  tarragon leaves,Dried

      1 T  lemon juice

    1/2 c  milk

      1 ea pastry shell,unbaked


      2 c  flour

    1/2 c  shortening

      3 T  ice water (about 3)

      1 t  salt

    1/4 c  butter,Unsalted

Crust:  Mix shortening, butter, flour, and salt.  Blend with pastry

blender until has look of small peas.  Sprinkle with ice water, small

amounts at a time, until it starts forming a ball.  Refrigerate about

an hour.  Roll out.  Put into 9" pie pan.


Filling:  Wash and prick sweet potatoes with fork.  Bake at 400F for 35

to 40 minutes or until soft.  Scoop out pulp.  Put into large bowl.

Add butter and beat until smooth.  Beat in egg yolks, sugar, onion,

parsley, salt, tarragon, lemon juice, and milk.  In another bowl, beat

egg whites until stiff but not dry; fold into sweet potato mixture.

Turn into unbaked pastry shell.  Bake at 350F for 50 minutes.



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