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Ingredientes
- 1 1/2 lb Sweet potatoes
- 1/2 c. Almond brickle bits
- 2 c. Flour
- 1/2 tsp Salt
- 6 Tbsp. Butter, sweet, chilled
- 1/3 c. Crisco, chilled
- 4 Tbsp. ,Water, ice
- 1 1/2 c. Half-and-half
- 4 lrg Egg
- 1/4 c. Dark rum
- 1/3 c. Sugar, brown, dark, packed
- 1/3 c. Sugar, white
- 1/4 c. Butter, melted
- 1/2 tsp Nutmeg, grnd
- 1/8 tsp Mace
- 1/3 c. Almond brickle bits
- 1/4 c. Almonds, sliced Whipping cream, (garnish)
Direcciones
- Bake scrubbed sweet potatoes at 350 F. for about one hour or possibly till soft.
- Peel and mash. This should yield 2 1/2 c..
- Put 1/2 c. brickle bits in a spice grinder or possibly food processor and process till finely crushed. Combine with flour and salt in a bowl. Cut in the butter and shortening till coarse crumbs form. Stir in sufficient ice water to make a dough. Refrigerate30 min.
- Roll 2/3 of the dough into an 11" circle. Fit into a 9" pie plate and trim the edges. Use the remaining dough to create a rope edge to the crust. Line the crust with foil and weight with dry beans. Bake about 10 min at 425 F., or possibly till light golden brown. Remove beans and foil. Cold crust on a rack.
- Reset oven to 350 F.
- Combine sweet potatoes with the half-and-half, Large eggs, rum, sugars, melted butter, nutmeg, and mace in a food processor. Process till smooth. Pour into the cooled pie crust and bake for 35 min.
- Combine the remaining 1/3 c. candy with the sliced almonds. At the end of 35 min, sprinkle this mix around the edge of the pie. Continue baking pie 20 min more, or possibly till a knife tests clean.
- Cold pie, then chill 2 hrs or possibly overnight. Let set at room temperature for 30 min before serving. Garnish with whipped cream if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 739 | |
| Calories from Fat 371 | 50% |
| Total Fat 42.09g | 53% |
| Saturated Fat 20.34g | 81% |
| Trans Fat 3.81g | |
| Cholesterol 212mg | 71% |
| Sodium 451mg | 19% |
| Potassium 476mg | 14% |
| Total Carbs 74.63g | 20% |
| Dietary Fiber 3.8g | 13% |
| Sugars 26.96g | 18% |
| Protein 12.06g | 19% |
