Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Praline-Topped Sweet Potato Pie
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 single-crust unbaked pie shell
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (24 ounce size) sweet potatoes, drained, mashed
1 1/2 cup half & half or evaporated milk
PRALINE TOPPING
1/3 cup sugar
1/3 cup brown sugar
3 tablespoons half & half or evaporated milk
1/2 cup chopped pecans
directions
Heat oven to 425 degrees F.
In medium bowl combine eggs, granulated sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Beat until smooth.
Add sweet potatoes and mix well. Gradually stir in half and half or evaporated milk, making as little foam as possible. Pour into unbaked pie shell. Bake 15 minutes.
Prepare Praline Topping. Spread topping over pie.
Preheat oven to broil and place rack so top of pie will be about 5" from heat source. Cover edge of pie with foil. Broil about 1 minute until topping is bubbly and begins to brown. Cool slightly.
Serve warm or cooled.
For Praline Topping: Combine granulated sugar, brown sugar and half and half or evaporated milk in small bowl. Mix well. Stir in pecans.
added by
cookchef
nutrition data
448 calories, 19 grams fat, 67 grams carbohydrates, 6 grams protein per serving.
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