Pecan Pie With Sweet Potato Crust
Contributed by: NAPSA
Pecan Pie...A Dessert For Any Occasion
(NAPSA) - Pecan pie doesn't have to be just for special occasions. Try a twist on a favorite and serve it anytime. The next time you're entertaining or just want a comforting dessert that your family and friends will enjoy, try this recipe. This version is made with a sweet potato crust that should get people talking around the table.
Ingredients:
- Sweet Potato Crust:
- 1 1/2 cups Bruce's Sweet Potato Pancake Mix
- 1 teaspoon ground cinnamon
- 4 tablespoons cold butter
- 4 tablespoons cold water
- Pecan Pie Filling:
- 1/4 cup butter
- 3/4 cup light corn syrup
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1 1/3 cups pecan halves
Directions:
To prepare crust, combine sweet potato pancake mix and cinnamon in a small mixing bowl. Cut in butter with a pastry blender until pieces are pea size. Sprinkle water over flour mixture one tablespoon at a time, stirring gently with a fork just until all crumbs are incorporated.
Press dough into a ball and flatten slightly. Roll out on a lightly floured surface and fit into a 9-inch tart pan with removable bottom; trim edges. Place pan in freezer for 25 to 30 minutes.
Meanwhile, prepare filling:
Melt butter in a saucepan over low heat. Remove from heat and stir in corn syrup, sugar and salt and stir until sugar dissolves; cool slightly. Stir in eggs and vanilla and pour into crust. Arrange pecans in circles on top. Bake in a 325 F. oven for 45 to 50 minutes or until pie is set. Cool on a wire rack.
Here are a few facts that may make the pie even more pleasing:
- The French created pecan pie after settling in New Orleans and being introduced to pecans by the Native Americans.
- The nut-bearing pecan tree of the walnut family is classified as a species of hickory native to North America. Pecans are distinguished by their thin-shelled nuts with sweet kernels.
- Over 250 million pounds of pecans are harvested each year in Southern orchards.
- The first recipe for pecan pie dates back to 1925.
- Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the Center for Science in the Public Interest.
- Sweet potatoes are fat-free, cholesterol-free, low in sodium and high in fiber.
- Besides the great taste, sweet potatoes are a wonderful source of vitamins A, C and E.
So not only can you enjoy this simple homemade dessert anytime of the year; you can feel good about serving it and eating it, knowing it's been made a little healthier. What's more, it stays fresh for a week and makes a terrific gift.
For more healthy recipes, visit www.brucefoods.com.
Serving Size: Makes 8 Servings
