Crunchy Sweet Potato Pie Recipe

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0 votes | 944 views
Servings: 6

Ingredients

Cost per serving $1.40 view details

Directions

  1. Bake scrubbed sweet potatoes at 350 F. for about one hour or possibly till soft.
  2. Peel and mash. This should yield 2 1/2 c..
  3. 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.
  4. 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.
  5. Reset oven to 350 F.
  6. 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.
  7. 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.
  8. 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%
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