member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shelley Dillard-Hamm      

Recipe Categories:

    Sweet Potato Pecan Pie


    Source of Recipe


    Easy Home Cooking

    List of Ingredients




    1 (9-inch) prepared deep dish pie crust (thawed if frozen)
    1 1/2 cups pecan halves
    1/2 cup light corn syrup
    1 egg white
    2 cups cooked, pureed sweet potoatoes (1 1/2 pounds, uncooked)
    1/3 cup brown sugar
    Pinch each ground nutmeg and ground cloves
    1/2 tsp cinnamon
    1 tsp vanilla
    1/4 tsp salt
    2 whole eggs, beaten

    Recipe



    Preheat oven to 400°. With a fork, prick holes in bottom of pie shell. Bake about 10 minutes or until very lightly browned and dry; remove from oven. Reduce temperature to 350°.

    In a small bowl, stir pecans, corn syrup and egg white together. Set aside. In a large bowl, combine sweet potato puree, brown sugar, nutmeg, cloves, cinnamon, vanilla and salt. Mix well. Fold in beaten eggs.

    Spread sweet potato mixture into baked pie crust. Spoon pecan mixture evenly over top. Bake 45-50 minutes or until pie is puffed up and topping is golden. Cool completely before serving.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â