SWEET POTATO PIE WITH CARAMEL NUT TOPPING
Printed from COOKS.COM
2 c. cooked, pureed, Georgia sweet potato
1 egg, slightly beaten
1/4 c. milk
1 tsp. vanilla
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter, melted
1/4 tsp. nutmeg
Caramel Nut Topping (recipe follows)
Cream Cheese Crust (recipe follows)
Mix all ingredients together until mixture is smooth. Pour into unbaked
Cream Cheese Crust (if desired) and bake for 35 minutes in a preheated
350 degree oven. Remove from oven and top with Caramel Nut Topping and
bake for an additional 15 minutes.
CREAM CHEESE CRUST:
1 (3 oz.) pkg. cream cheese, softened
1/4 c. butter of butter, softened
1 c. all-purpose flour
Combine cream cheese and butter; blend well, then sift in flour. Shape
dough into a ball. Place ball between two sheets of waxed paper. Roll
out into a circle to fit a deep dish pie plate. Remove one sheet of
waxed paper and position Cream Cheese Crust into pie plate. Remove top
sheet of waxed paper and flute the edge of crust. Fill with sweet potato
mixture and bake as directed above. Makes 1 deep dish pie.
CARAMEL NUT TOPPING:
1 c. chopped pecans
1/4 c. butter, melted
1/4 c. light brown sugar
Combine all ingredients and mix well. Distribute evenly over sweet
potato pie.
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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