(My oh my!) Sweet Potato Pie

Filling:

5 to 6 medium to large sweet potatoes, peeled and cut in chunks
1/3 cup brazil nuts
3/4 cup walnuts (halves)
1/3 cup honey
2 T butter or margarine
2 t cinnamon
1 t ginger
1 t nutmeg

Steam potatoes in 3/4 cup boiling water. Cook until they are soft, adding water whenever necessary. Place potatoes in bowl and mash with fork or potato masher. Add margarine or butter, honey and spices. Cut brazil nuts with a sharp knife into slivers and add. Add as much leftover potato water as is needed to make a smooth filling. Use milk if mixture seems dry. Place in pie shell. Decorate with walnuts. Bake at 350º-375º for about 1/2 hour.

Pie Shell:
2 Cups rye flour
1 T poppy seeds
1 T oil
Ice water
1 t sea salt

Combine flour and salt. Add oil and mix with fingers. Add poppy seeds. Knead with hands while adding ice water until you have a claylike ball. Press into pie plate with fingers. Chill and fill.

I bought a frozen whole wheat crust to create this recipe, instead of trying her pie crust. The whole wheat makes a hearty accompaniment to this pie filling. It should be noted though, that this is not traditional "pie." The filling has the consistency of mashed potatoes, not the traditional custard filling of a sweet potato pie. The flavor is wonderful, but as with many of my mother's recipes I would probably make this sweeter.