6 medium-sized (4 large works well) sweet potatoes
Pastry for 1 basic rolled pie crust (see below)
2 eggs, beaten
½ cup milk
1 cup grated cheddar cheese
1 TBS whole wheat flour
1 TBS soy sauce
1/8 tsp ground ginger
1/8 tsp ground nutmeg
freshly ground pepper to taste

1. Place potatoes in a 6-quart saucepan, and add enough water to cover.
2. Bring water to a boil, lower heat, and simmer, covered, for 20 to 30 minutes, or until fork-tender.
3. Cool in a colander and then peel and mash with a fork.
4. While potatoes are cooking, roll out pastry (below) and line a 9″ pie plate.
5. Set aside.
6. Preheat oven to 375°.

To Assemble:
1. Combine eggs and milk and add to sweet potatoes, mixing well.
2. Mix cheese with flour and stir into sweet potato mixture. Season with soy sauce, ginger, nutmeg, and pepper.
3. Spread into pie crust and bake for 45 to 50 minutes, or until knife comes out clean when inserted in the center.

Serve hot. Makes 6 to 8 servings.

Basic Rolled Pie Crust
1 ¼ cups whole wheat pastry flour
3 TBS butter
2 to 3 TBS. vegetable oil
5 to 6 TBS ice water

Measure flour into a medium-size bowl. Cut butter into flour with a fork or pastry blender. Add oil slowly and continue to cut or mix until dough looks crumbly. Slowly add ice water (a TBS at a time), tossing gently with a fork while mixing, until you can gather dough into a ball. (You may not use all the water).

Flatten the dough ball and wrap in plastic wrap and refrigerate for 15 to 20 minutes. After dough has chilled, place dough on a piece of floured wax paper on a flat surface. Flatten dough with your hand, sprinkle a little flour over it, cover with another piece of wax paper, and roll out to form a circle about 12″ in diameter, 1/8 to ¼” inch thick.

Remove top piece of wax paper and invert a buttered 9″ pie plate over dough. Turn plate, dough, and remaining piece of wax paper right-side up. Remove wax paper and line plate with dough. Flute edges or simply trim away excess dough with a knife.

If a recipe calls for a baked crust, prick dough with a fork and bake for 12 to 15 minutes at 425°. Cool on a wire rack.

You can also make this dough in a food processor. Put flour and butter and pulse until mixture resembles coarse meal. With processor running, add water a Tbsp. at a time until the dough forms a ball. Remove and proceed as directed.