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Crunchy Sweet Potato Pie

By

This sweet potato pie, shared on our forum, is baked with an oat and pecan crust.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • CRUST
  • 1 cup quick cooking oats
  • 1/4 cup whole wheat flour
  • 1/4 cup ground pecans
  • 2 Tbsp. light brown sugar
  • 1/4 tsp. salt
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. water
  • - - -
  • FILLING
  • 1/4 cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 4 tsp. vanilla
  • 1 cup cooked, mashed sweet potatoes
  • 2/3 cup evaporated skim milk

Preparation:

Preheat oven to 425°. Combine oats, flour, pecans, sugar, and salt together in small mixing bowl. Whisk together oil and water in measuring cup. Add oil mixture to dry ingredients and mix well. If necessary, add a little more water to hold mixture together. Press into a 9-inch pie pan and bake for 8 to 10 minutes, or until lightly browned. Reduce temperature to 350°. In a mixing bowl, combine sugar, cinnamon, nutmeg, and salt together. Add eggs and vanilla and mix until ingredients are well blended. Stir in mashed sweet potatoes and milk. Pour filling into prepared pie pastry shells. Bake 45 minutes at 350° or until knife inserted near the center comes out clean.
Shared by PD105

 

 

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