Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice water
For the Filling:
2 medium sweet potatoes, peeled and cubed
6 slices bacon, cooked and crumbled
1 cup heavy cream
3 large eggs
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
Prepare the Crust:
In a medium bowl, combine flour, cornmeal, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Mix egg yolk with 2 tablespoons ice water and add to the mixture. Stir until dough forms, adding more water if necessary.
Roll out dough and fit it into a 9-inch pie dish. Chill in the refrigerator for 30 minutes.
Prepare the Filling:
Boil sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash until smooth.
In a large bowl, mix mashed sweet potatoes with heavy cream, eggs, maple syrup, cinnamon, ginger, salt, and pepper until well combined. Stir in crumbled bacon.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Pour sweet potato mixture into the prepared crust.
Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool slightly before serving.
Serve:
This pie pairs wonderfully with a side salad or can be served as a savory-sweet dessert. The combination of sweet potatoes and bacon creates a rich and satisfying flavor.