- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- ¾ cup unsalted butter (softened)
- 3/8 cup powered sugar
- 2 medium sweet potatoes (about 1 ¼ pounds)
- ½ stick (1/4 cup) unsalted butter
- ¾ cup sugar
- 3 large eggs
- 1 7.5 oz container Bellwether Farms Crème Fraiche
- 1 teaspoon vanilla
- ½ teaspoon ground cardamom
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon dark rum
- 1 tablespoon all purpose flour
Preheat the oven to 350F.
Mix all crust ingredients and press over the bottom and up sides of a 9” x 13” baking pan. Bake until just set, about 20 minutes. Cool the crust while you prepare the topping.
Prick the sweet potatoes with a fork and roast them on a shallow pan in the middle of the oven until very tender, about 1 ¼ hours. Cool to room temperature.
Raise the oven temperature to 400F.
Scoop the flesh from the sweet potatoes into a bowl and discard the skins.
Mash the sweet potatoes with a fork until smooth.
Melt the butter in a small saucepan and stir in the sugar.
Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth.
Whisk in the remaining ingredients (the topping will be quite liquid).
Pour the filling over the crust and spread evenly.
Bake in the middle of the oven until the filling is just set, about 40 minutes.
Cool and cut into squares to serve.