SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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
  • 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

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
  • 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

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
  • 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

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe