Sweet Potato Pie
This pie is an interesting and tasty change from the more common pumpkin pie. The pecan crust makes it really special.
3/4 cup chopped pecans
1/4 cup flour
1/4 cup quick cooking oats (dry)
2 tablespoons brown sugar
1-1/2 tablespoons butter or margarine
3 medium sweet potatoes (2-1/2 cups mashed) or 1 can (29 ounces) sweet potatoes, drained
1 cup chopped pecans
3/4 cup brown sugar
1 can (12 ounces) evaporated fat-free milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons brandy or rum
Preheat oven to 325 degrees. Butter a large 10" pie pan.
In a small bowl, combine pecans, flour, oats, brown sugar, and butter. Using a knife, cut butter into dry ingredients. Press mixture firmly into pie pan. Bake for 5 minutes.
In a large saucepan, boil unpeeled sweet potatoes about 40 minutes or until fork tender. Drain and cool under running water.
Peel and place sweet potatoes in small bowl. Beat until smooth.
Measure out 2-1/2 cups, firmly packed, and place in a large bowl. If using canned potatoes, place drained potatoes in large mixing bowl. Add eggs, brown sugar, milk, cinnamon, nutmeg, ginger, salt and brandy to the sweet potatoes. Using an immersion blender, mix until very smooth. Pour into pie pan.
Bake for 60 - 70 minutes or until set in the middle. A knife inserted in the middle should come out clean.
Nutrition Information Per Serving
Fat, gm. 6
Protein, gm. 6
Carbs, gm. 39
Cholesterol, mg. 60
Fiber, gm. 3.2
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