Text 33798, 65 rader
Skriven 2013-02-18 02:05:43 av Dan Quayle (7824.fidocooking)
Ärende: Sweet Potato Pie with Three-Nut Topping
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Hi folks,

Been enjoying following some of your recipes.  Hope you don't mind if I pop in
and share a few that I enjoy from time to time.  Here's a southern favorite
that has a topping of different nuts that give it a nice crunch.

      Title: Sweet Potatoe Pie with Three-Nut Topping
 Categories: Desserts, Walnuts, Almonds, Potatoe
      Yield: 8 Servings

      Crust
      1/3 cup walnuts, toasted
      1/3 cup hazelnuts, toasted
      1/3 cup almonds, toasted
      1 cup graham cracker crumbs
      1/4 cup firmly packed dark brown sugar
      1/2 teaspoon pumpkin pie spice
      5 tablespoons unsalted butter, melted


      Filling
      18 ounces sweet potatoes
      3 large eggs
      3 tablespoons butter
      1/2 cup firmly packed dark brown sugar
      2 tablespoons honey
      1 teaspoon pumpkin pie spice
      1/2 cup whipping cream


      Topping
      1/4 cup (1/2 stick) unsalted butter
      1/4 cup firmly packed dark brown sugar
      2 tablespoons honey
      1/3 cup whole almonds, toasted
      1/3 cup whole hazelnuts, toasted
      1/3 cup walnuts, toasted

 For Crust: Coarsely grind all nuts in processor. Blend in graham cracker
 crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off
 turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch
 deep-dish glass pie dish. Set aside.

 For Filling: Preheat oven to 350F. Bake sweet potatoes until tender, about
 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk 
 in eggs. Cook butter in heavy medium skillet over medium heat until melted 
 and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring 
 constantly. Whisk in cream. Add butter mixture to potato puree; blend until
 smooth.
 Pour filling into crust. Bake until center moves only slightly when pan is 
 shaken, covering with foil if crust browns too quickly, about 40 minutes.

 Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan
 over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in
 nuts, coating completely.

 Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5
 minutes.  Transfer to rack and cool completely.

 Recipe By: Bon Appetit November 1992


  Vice Presidential Cuisine
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