Wednesday, October 7, 2009

Recipe for Sweet Potato-Almond Pie

Simple Syrup (from Food Network)

1cup water
1cup sugar

In a saucepan,combine the water and sugar over medium heat.
Bring to a boil,reduce heat,and simmer for 5 minutes-stirring
until the sugar is fully dissolved.Remove from heat and allow
the syrup to cool.Store in fridge.

**I found the recipe for Sweet Potato Pecan Pie in a ToH magazine-I'm allergic to pecans and pecan trees,so I improvised using almonds.Instead of the corn syrup the recipe calls for I used the same amount of the above simple syrup.The original recipe calls for using refrigerated pie pastry but I used a refrigerated pie shell-basicly the same thing already rolled out and in a tin foil pan.

Sweet Potato-Almond Pie

1 frozen pie shell (thawed)
1 1/2 cups mashed sweet potatoes
1/3 cup 2% milk
1/4 cup packed dark brown sugar
1TBS reduced fat butter (melted)
1/4 TSP salt
1/2 TSP vanilla
1/2 TSP ground Cinnamon
1/4 TSP ground Allspice
1/4 TSP ground Nutmeg
1 egg
1/3 cup packed dark brown sugar
1/3 cup simple syrup (or corn syrup)
1TBS reduced fat butter
2/3 cup slivered Almonds (or chopped pecans)

Heat oven to 350* and bake for 45-55mins

In a small bowl,combine the potatoes,milk,brown sugar,
butter,vanilla,salt and spices.Pour into the pie shell and
spread evenly.

For Almond layer--In another bowl,whisk the egg and brown sugar
together until smooth and blended.Add the syrup,butter,and vanilla.
Mix well.With spoon,stir in the almonds.Pour over the sweet potato layer.
Bake at 350* for 45-55mins or until a knife inserted in middle of pie comes out
clean.Cool completely on a rack-chill for at least 3 hours.

*****best used with a DEEP DISH PIE SHELL---and if in doubt, place your pie onto a
separate baking sheet to bake or you just might have to do some oven cleaning!