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Cornmeal Sweet Potato Pie

Makes: 8 servings
Prep 40 mins Bake 375°F 48 mins Chill 2 hrs Cool 30 mins
Cornmeal Sweet Potato Pie
Ingredients
  • 1  pound  sweet potatoes or one 17-ounce can sweet potatoes, drained
  • 1/2  cup  packed brown sugar
  • 1/4  cup  butter, melted
  • 1  tablespoon  finely shredded orange peel
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • 1/4  teaspoon  ground nutmeg
  • 3  slightly beaten eggs
  • 1  cup  half-and-half or light cream
  • 1  recipe Cornmeal Pastry
  • 1  recipe Pecan Streusel Topping
Directions

1. If using fresh sweet potatoes, peel potatoes. Cut off woody portions and ends; discard. Cut sweet potatoes into quarters. In a covered large saucepan, cook sweet potatoes in enough boiling, salted water to cover for 25 to 35 minutes or until tender; drain.

2. In a medium bowl, mash drained fresh or canned sweet potatoes (you should have 1-1/2 cups). Reserve any remaining sweet potatoes for another use. Stir in brown sugar, butter, orange peel, cinnamon, ginger, and nutmeg. Whisk in eggs and half-and-half.

3. Place Cornmeal Pastry shell on oven rack; pour in filling. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes.

4. Remove foil. Sprinkle with Pecan Streusel Topping. Bake for 18 to 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 30 minutes. Chill at least 2 hours before serving; cover for longer storage. Makes 8 servings.

From the Test Kitchen
  • Refrigerate prepared cornmeal pastry and pecan streusel topping, covered, up to 3 days.
Pecan Streusel Topping
Ingredients
  • 1/4  cup  all-purpose flour
  • 1/4  cup  packed brown sugar
  • 1/8  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground nutmeg
  • 2  tablespoons  butter
  • 1/2  cup  toasted, coarsely chopped pecans
Directions

1. In a small bowl, stir together all-purpose flour, packed brown sugar, ground cinnamon, and ground nutmeg. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in toasted, coarsely chopped pecans.

Cornmeal Pastry
Ingredients
  • 3/4  cup  all-purpose flour
  • 1/2  cup  yellow cornmeal
  • 1  tablespoon  sugar
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 3 - 5  tablespoons  cold water
Directions

1. In a medium bowl, stir together all-purpose flour; yellow cornmeal; sugar; and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened. Form into a ball.

2. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge high. Do not prick.

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