PUZZLES

ACROSS

1 Russian range 6 First lady before Michelle 11 Salem’s state 12 Cancels 14 Mexican revolutionary 15 “Are you happy ’m back?” 16 Low digit 17 Omits 19 Soak (up) 20 1492 vessel 22 Rock’s Brian 23 Spanish ayes 24 Devour 26 Religious doctrines 28 -- Moines 30 Actress Long 31 Fairly shared 35 Snares 39 “-- Smile Be Your Umbrella” 40 Director Howard 42 Half a sextet 43 Egg (Pref.) 44 Pale purple 46 Club -47 “New World Symphony” composer 49 Recital piece 51 Bagel choice 52 Handsome guy 53 Hinder 54 Classical language

Sudoku

DOWN

1 Muse of astronomy 2 Show contrition 3 Khan title 4 Used-car sites 5 Plumber’s tool 6 Spoof 7 Black birds 8 Young -- (tots) 9 Putin’s land 10 Nearly 11 Ultraviolet filter 13 Old photo tint 18 Ky. neighbor 21 Actress McDonald of “Private Practice” 23 Brainy 25 Pod dweller 27 “Shoo!” 29 Picket-line participant 31 Trudges 32 Gunned, as an engine 33 Idle 34 “You’ve got mail” co. 36 Designer Giorgio 37 Bakery pan 38 Fizzy drinks 41 Twangy 44 Hobbling 45 Musical finale 48 Squealer 50 “Kidding!”

With JAN D’ATRI

GetOut Contributor

Whether a dessert or dinner side, this pie satisfies

It’s the time of year when we start thinking about the comfort foods of the harvest season; squash, pumpkins and, of course, sweet potatoes. Time to pull out my recipe for Rustic Southern Sweet Potato Pie.

In the Southern kitchens of America, homebakers just called it potato pie because, according to my 1965 Farm Journal’s Complete Pie Cookbook, folks south of the Mason Dixon Line refer to sweet potatoes as simply “potatoes” and the white variety they call “Irish” potatoes.

In any case sweet potato pie is an American favorite and the soul food sister of our beloved pumpkin pie. Not necessarily associated with a holiday like Thanksgiving though, you can gobble up sweet potato pie anytime of the year, especially now when the yams and sweet potatoes are in peak season.

A good old-fashioned rustic southern sweet potato pie is rich and luscious enough to be a gut-busting dessert, but it can also be a full-bodied side to a main entrée. So dive in! It’s a sweet and soulful October dish and as easy as pie to whip together, ■

For the filling:

2 large yams 2 large sweet potatoes 2 cups sugar 1 stick of butter, melted 1 teaspoon cinnamon ½ teaspoon fresh ground nutmeg ½ teaspoon salt 1 teaspoon pure vanilla

Directions:

In a large pot, boil yams and potatoes for about one hour or until tender. Drain water and let potatoes cool. When cool enough to handle, peel skins off and place yams and potatoes in a ricer or potato masher.

In a bowl, combine yams and potatoes, sugar, butter, cinnamon, nutmeg, salt and vanilla. Mix well.

For the dough:

3 tablespoons butter 3 cups flour ½ teaspoon salt ¼ cup sugar 1/3 cup olive oil 1 teaspoon pure vanilla 1 cup whole milk 1 egg 1 tablespoon milk

Directions for dough:

Preheat oven to 375. In a small saucepan, heat the butter until it turns golden brown. When done, it should have a nutty-like aroma. Remove from heat and let cool.

In a large bowl, combine flour, salt and sugar, mixing well.

In another bowl, whisk together olive oil, vanilla, milk and melted butter.

Pour into the flour mixture and mix with a fork. Dough should hold together. If too crumbly, add ice water, a tablespoon at a time. Cover and let sit for about a half an hour.

To Assemble:

On a floured surface, roll out dough to fit a 14” round or rectangular baking pan.

Place dough on pan. Spoon filling into the center of the dough, leaving about a 1 ½ inch border. Gently fold the sides of the dough up and over some of the filling.

Make an egg wash by mixing the egg and tablespoon of milk together with a fork. Coat the bread with egg wash using a pastry brush. Sprinkle with sugar.

Bake for about 45 minutes or until crust is golden brown. Serve alone or with vanilla ice cream or whipped cream.