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

Candied Sweet Potato Pie

Makes: 8 servings
Prep 45 mins Bake 450°F 43 mins to 49 mins  /425 degrees F
Candied Sweet Potato Pie
Ingredients
  • 1  recipe  Pecan Piecrust or 1 rolled refrigerated unbaked piecrust
  • 1  lemon
  • 1/4  cup  butter
  • 2  pounds  sweet potatoes, peeled and sliced 1/4 inch thick
  • 1/2  cup  sugar
  • 1/2  cup  pecan halves
  • 1/8  teaspoon  ground nutmeg
  •  Whipped Cream (optional)
Directions

1. Prepare and chill Pecan Piecrust. Finely shred peel from lemon (reserve lemon for another use). Set aside.

2. Melt the butter in a straight-sided 12-inch skillet. Add potatoes to hot butter. Cook and stir for 1 minute over medium heat, coating potatoes in butter.

3. Sprinkle potatoes with sugar; lift and fold potatoes to coat and to dissolve sugar. Cook for 3 to 5 minutes, until caramelized and syrupy, stirring occasionally. (To allow potato slices to brown and caramelize, avoid stirring too often.) Stir in the pecans, lemon peel, nutmeg. Remove from heat; cool.

4. Preheat oven to 450 degrees F. Roll one portion of the Pecan Piecrust to a 12-inch circle (chill or freeze remaining portion for another use). Fit rolled pastry into a 9-inch pie plate. Trim crust and crimp as desired. Layer with a double-thickness of foil; bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Reduce oven to 425 degrees F.

5. Carefully layer cooled potatoes in pie crust, reserving syrup in skillet. Bake for 15 to 20 minutes, until crust is golden and sweet potatoes are tender. Cool slightly, about 15 minutes.

6. Drizzle reserved syrup on pie. Serve with whipped cream.

Pecan Piecrust

Yield: enough pastry for 1 double-crust pie or 2 single-crust pies
Bake 325°F 10 mins Cook 5 mins
Ingredients
  • 2  cups  all-purpose flour
  • 1/4  cup  ground pecans
  • 1  teaspoon  salt
  • 1/4  cup  shortening
  • 1/4  cup  butter
  • 1/2 - 2/3  cup  water
Directions

1. In a large bowl combine flour, ground pecans, and salt. Cut in shortening and butter until pea size. Add water, 1 tablespoon at a time, mixing with a fork until all is moistened. Divide in half. Chill for 30 minutes.

Nutrition Facts (Candied Sweet Potato Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 340,
  • Fat, total (g) 18,
  • chol. (mg) 23,
  • sat. fat (g) 7,
  • carb. (g) 42,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 16,
  • pro. (g) 4,
  • vit. A (IU) 115,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • sodium (mg) 252,
  • Potassium (mg) 330,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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