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Andouille and Sweet Potato Pie

Ingredients:

1 lb. sweet potatoes 1 cup yellow cornmeal 1 cup flour 1 tsp. all purpose seasoning 1 stick plus 2 TBS. butter cubed and chilled ¼ cup plus 2 TBS. ice water 1 TBS. olive oil

1 TBS. olive oil ½ lb. andouille sausage cutinto 1 inch pieces ½ onion chopped 1 TBS. minced garlic ½ tsp. dried sage 1 cup heavy cream 3 egg yolks

Heat oven to 350 degrees. Wrap sweet potatoes in foil and bake for aprox. 45 min. until soft. Let cool. In food processor, combine cornmeal and flour with 1 tsp. of all purpose seasoning. Add the butter and pulse until mixture resembles coarse meal. Add ice water pulse until dough comes tougether. Work dough on board and knead until smooth.

Flour the work surface and roll dough to 13" round about ¼" thick. Place in 9" pie pan. Trim and crimp edges. Prick the bottom crust with fork. Line dough with foil and fill with pie weights (dried beans). Bake for 30 min until crust is barely set. Remove foil and weights, bake another 10 mins crust should be dry and lightly browned.

Heat olive oil in saute pan add sausage until brown. Add onion, garlic and sage. Saute until onion is tender and cool.

Peel potatoes and place in food processor. Add cream and puree until smooth. Season with all purpose seasoning to taste. Add egg yolks and blend. Transfer to large bowl, stir in sausage mixture. Scrape the filling into crust and bake 45 min. until custard is set. Cool slightly, cut into wedges serve in place of rice or potatoes.