Maple Candied Sweet Potato Pie |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Our home economists turn leftovers of a sweet potato side dish into this tasty dessert! It can also be prepared with canned sweet potatoes. Ingredients:
3/4 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup leftover maple candied sweet potatoes |
3/4 cup evaporated milk |
1/2 cup butter, melted |
2 eggs |
1/4 teaspoon ground nutmeg |
pinch salt |
1 unbaked pastry shell (9 inches) |
topping: |
1 tablespoon butter |
2/3 cup chopped pecans |
1 tablespoon sugar |
Directions:
1. In a large bowl, combine brown sugar and flour. Beat in the sweet potatoes, milk, butter, eggs, nutmeg and salt. Pour into pastry shell. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
2. For topping, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Sprinkle over pie. Refrigerate leftovers. Yield: 8 servings.
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