Contributed by: NAPSA
Pumpkin Or Sweet Potato? Tips And Topping To Make The Best Pie
(NAPSA) - Tis the season for pie making. This recipe for Sweet Potato Pie features a stunning fig and toasted pecan topping that works equally well on pumpkin pie. Whether you prefer pumpkin or lean toward sweet potato, these baking tips will reward you with pie perfection.
For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.
Perfect Pie Tips
Preheat oven to 450 F.
Prepare one 9-inch pie crust according to package directions for filled pie; do not bake.
Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 11/8 cups). In medium bowl, whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust.
Bake pie 15 minutes; reduce heat to 350 , shield edge of pie with foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
For topping, in small saucepan, stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup and brandy. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie.
Cool. Chill for up to 8 hours before serving.
Serving Size: Makes 8 Servings
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