There’s something about the cold weather and really good food for me. We had company coming over. So we whipped together this fairly easy pie, with leftover boiled sweet potato, and it was deeee-licious! And I think it could be considered healthy… because it has sweet potatoes and pecans…. right!? … enjoy anyway.
You’ll need: 1 package of 2 tenderflake pie crusts, 1 1/2 c of pecan halves, 1/2 c light corn syrup, 1 egg white, 2 cups of pureed cooked sweet potatoes (about 1 1/2 lbs of uncooked sweet potatoes), 1/2 c brown sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp salt, pinch each of nutmeg and ground cloves, 2 eggs, beaten
1.Preheat oven to 400 F. Prick holes in the bottom of your pie crusts with a fork. Bake 10 minutes or until very lightly browned and dry; remove from oven. Reduce oven temperature to 350 F.
2. Combine pecans, corn syrup and egg white in small bowl; mix well. Set aside.
3. Combine sweet potatoes, brown sugar, vanilla, cinnamon, salt, nutmeg and cloves in large bowl; mix until well blended. Stir in eggs.
4. Spread sweet potato mixture into baked pie crust. Spoon pecan mixture evenly over top. Bake 45 to 50 minutes or until filling is puffed and topping is golden. Cool completely on wire rack.