- This topic has 1 reply, 1 voice, and was last updated November 2, 2008 at 6:08 pm by .
- November 2, 2008 at 6:08 pm #265776
Forget the marshmallows–who needs them when you can make this sweet and creamy sweet potato pie with a pecan crunch topping.
2 lbs sweet potatoes
1 1/2 cup sugar
1/4 tsp salt
1/8 cup all purpose flour
1/2 tsp nutmeg
1 tsp cinnamon
3/4 tsp cardamom
1 stick unsalted butter, softened
6 oz evaporated milk
3 large eggs, slightly beaten
1 tsp vanilla
Pecan Crunch topping:
1 1/4 stick unsalted butter
2 tbsp flour
1 cup brown sugar
1 1/2 cup chopped pecans
1 cup grated unsweetened coconut, optional
Preheat oven to 350 dgrees. Wash sweet potatoes and place on a baking sheet. Roast with skins on, until tender, like a regular potato.
Or boil, drain, cool and peel. This is best to do in advance. Place potatoes in a mixing bowl and mash to a smooth pulp.
In a separate bowl, combine sugar, salt, flour and spices together then set aside. Add butter to potatoes and mix on low. Slowly add sugar mixture until blended.
Add evaporated milk, eggs and vanilla then mix well. Grease a 2 qt glass dish, or a pie pan, and fill with potato mixture then set aside. Topping: Melt butter in a saucepan over low heat.
Turn off heat and mix in brown sugar, pecans and coconut until all ingredients are moistened with butter. Sprinkle over potatoes and bake for 40-45 minutes, or until filling is set, and topping is nicely browned.
Notes: It is ok to roast the potatoes the day before and allow them to cool over night so they are easier to work with. Make a double batch and freeze one for an upcoming dinner party or to donate for a food drive or needy family. Goes great with turkey or roast beef.
Number of Servings: 8-10
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