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Sweet Potato Pie with Macadamia Crunch

Source: Cooking at a Glance - Pies & Pastries
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Active Time:  15 Minutes
Total Time:  1 Hour 30 Minutes
  Makes 8 servings
The past and present come together in this outstanding dessert by merging old-fashioned sweet potato pie with recently popular macadamia nuts. If desired, substitute 1 1/2 cups mashed canned sweet potatoes for the cooked fresh sweet potatoes.
RECIPE INGREDIENTS
For Pie:
1 pound sweet potatoes
1/4 cup margarine or butter, cut up
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 cup half and half or light cream
Pastry for Single-Crust Pie
For Topping:
3 tablespoons brown sugar
3 tablespoons light corn syrup
1 tablespoon margarine or butter
1/2 teaspoon vanilla
one 3 1/2-ounce jar macadamia nuts, chopped, or 3/4 cup sliced almonds
Other necessary recipes:
Basic Pie Pastry
Sweet Potato Pie with Macadamia Crunch Recipe at Cooking.com
DIRECTIONS
FOR PIE: Peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. Cook, covered, in enough boiling water to cover for 25-30 minutes, or till tender; drain and mash. (You should have 1 1/2 cups.) Add margarine or butter to hot potatoes, stirring till melted. Stir in brown sugar, cinnamon, vanilla, ginger, and nutmeg. Stir in eggs and half-and-half or light cream. Set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Pour sweet potato mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 30 minutes.


FOR TOPPING: In a small saucepan combine brown sugar, corn syrup, and margarine or butter. Bring to boiling over low heat; simmer for 2 minutes. Remove from heat and stir in vanilla.


Remove foil from pie. Sprinkle macadamia nuts or almonds evenly over pie; drizzle with brown sugar-corn syrup mixture. Bake for 20-25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack. Store in the refrigerator.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet Potato Desserts
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 521
Fat. Total: 31g
Fiber: 4g
Carbohydrates, Total: 57g
Sodium: 135mg
% Cal. from Fat: 54%
Cholesterol: 110mg
Protein: 7g
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