Bake scrubbed sweet potatoes at 350 F. for about one hour or until soft. Peel and mash. This should yield 2 1/2 cups. Put 1/2 cup brickle bits in a spice grinder or food processor and process until finely crushed. Combine with flour and salt in a bowl. Cut in the butter and shortening until coarse crumbs form. Stir in enough ice water to make a dough. Chill 30 minutes. Roll 2/3 of the dough into an 11" circle. Fit into a 9" pie plate and trim the edges. Use the remaining dough to form a rope edge to the crust. Line the crust with foil and weight with dried beans. Bake about 10 minutes at 425 F., or until light golden. Remove beans and foil. Cool crust on a rack. Reset oven to 350 F. Combine sweet potatoes with the half-and-half, eggs, rum, sugars, melted butter, nutmeg, and mace in a food processor. Process until smooth. Pour into the cooled pie crust and bake for 35 minutes. Combine the remaining 1/3 cup candy with the sliced almonds. At the end of 35 minutes, sprinkle this mixture around the edge of the pie. Continue baking pie 20 minutes more, or until a knife tests clean. Cool pie, then refrigerate 2 hours or overnight. Let set at room temperature for 30 minutes before serving. Garnish with whipped cream if desired.
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|Serving Size: 1 Serving (658g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 584 (55%)|
|Amt Per Serving||% DV|
|Total Fat 64.9g||87 %|
|Saturated Fat 36.7g||184 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 318mg||98 %|
|Sodium 337.8mg||12 %|
|Potassium 1101.7mg||29 %|
|Total Carbohydrate 92.1g||27 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 86.1g|
|Protein 25.8g||37 %|
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Calories per serving: 1063
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