Andouille–And–Sweet Potato Pie With Tangy Apple Salad

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1 pound small sweet potatoes, pierced with a fork

1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon salt, plus more for seasoning

1 stick plus 2 tablespoons unsalted butter, cubed and chilled

1/4 cup plus 2 tablespoons ice water

1 tablespoon pure olive oil

1/2 pound andouille sausage, cut into 1-inch pieces

1/2 small onion, finely chopped

1 tablespoon minced garlic

1/2 teaspoon dried sage, crumbled

1 cup heavy cream

Freshly ground pepper

3 large egg yolks

Tangy Apple Salad

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