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Ingredientes
- 2 med sweet potatoes
- 2 lrg Large eggs
- 1 c. light brown sugar - (packed)
- 1/4 c. butter or possibly margarine - (1/2 stick) softened
- 1/2 c. evaporated lowfat milk
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd ginger
- 1/2 tsp grated nutmeg
- 1 x unbaked 9" pie crust
- 1 Tbsp. butter or possibly margarine
- 2 Tbsp. light brown sugar
- 1/4 c. pecan pcs - (1 ounce)
- 1 Tbsp. butter or possibly margarine
- 1 Tbsp. light brown sugar
- 1/2 c. pecan halves - (2 ounce)
Direcciones
- Bring medium saucepan of water to boil. Add in unpeeled sweet potatoes, reduce heat and simmer till potatoes are tender, 30 to 40 min. Drain and let cold slightly.
- When cold sufficient to handle, peel sweet potatoes and transfer to medium bowl. Coarsely mash potatoes (you should have about 2 c.). Add in Large eggs, brown sugar, butter, evaporated lowfat milk, spices and 1/4 tsp. salt and mash thoroughly. Set aside.
- Preheat oven to 400 degrees.
- Make Praline Layer: In small saucepan, heat butter with 2 Tbsp. brown sugar over medium-low heat, stirring often, till mix is smooth. Stir in pecans. Spread praline mix over bottom of pie crust. Spoon filling over praline layer.
- Bake pie 10 min, then reduce oven temperature to 350 degrees and bake till filling is set, about 45 min. Set pie on wire rack to cold.
- Meanwhile, make Topping: In small saucepan, heat butter with 1 Tbsp. brown sugar over medium-low heat, stirring often, till mix is smooth. Add in pecans and cook, stirring often, till lightly toasted, about 3 min. Remove from heat and let cold slightly.
- Arrange pecan halves decoratively over top of cooled pie.
- This recipe yields 10 servings.
- Comments: "This is an old family recipe which we make every Thanksgiving holiday," says Linda. "My family lives in Oklahoma and when I was a child, we would pick up the pecans which had fallen off the trees after the first frost to use in this pie as well as other delicious treats." It's wonderful served hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 10 servings | |
| Calories 240 | |
| Calories from Fat 106 | 44% |
| Total Fat 12.2g | 15% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 94mg | 4% |
| Potassium 171mg | 5% |
| Total Carbs 31.51g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 27.65g | 18% |
| Protein 2.91g | 5% |
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