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Ingredients Jump to Instructions ↓

  1. Praline Topping:

  2. 2/3 cup chopped pecans

  3. 2/3 cup Equal Spoonful*

  4. 1/4 cup dark molasses

  5. 3 tablespoons stick butter or margarine, melted Pie Filling:

  6. Pastry for single crust 9-inch pie

  7. 2 cups cooked mashed sweet potatoes (about 2 pounds)

  8. 1/2 cup Equal Spoonful**

  9. 2 large eggs

  10. 1 teaspoon rum extract or 2 tablespoons rum

  11. 1/2 teaspoon ground cinnamon

  12. 1/2 teaspoon ground nutmeg

  13. 1/4 teaspoon salt

  14. 1/4 teaspoon ground cloves

  15. 1 1/2 cups evaporated fat-free milk

Instructions Jump to Ingredients ↑

  1. For Praline Topping : Combine pecans, 2/3 cup Equal, molasses and melted butter. Set aside.

  2. For Pie Filling : Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate.

  3. Ease pastry into plate; trim and flute edge. Set aside.

  4. Combine sweet potatoes, 1/2 cup Equal, eggs, rum extract and spices in mixing bowl on medium speed of mixer. Gradually stir in evaporated milk.

  5. Spoon half of praline topping over bottom of pie pastry. Pour in sweet potato mixture. Bake in preheated 425°F oven for 15 minutes.

  6. Reduce oven temperature to 300°F (150°C). Carefully spoon remaining praline topping over top of pie. Bake 45 to 50 minutes or until filling is firm. Cool on wire rack. Serve warm or at room temperature.

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