Ingredients Jump to Instructions ↓

  1. Pastry for single-crust pie (9 inches) 2 eggs 2 cups mashed sweet potatoes 1 can (12 ounces) evaporated milk 3/4 cup sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt TOPPING: 3 tablespoons brown sugar 3 tablespoons light corn syrup 1 tablespoon butter 1/2 teaspoon vanilla extract 1 jar (3 ounces) macadamia nuts, coarsely chopped 1/2 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer. Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla. Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Garnish pie with whipped cream. Refrigerate leftovers. Yield: 8 servings.


Send feedback