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SWEET POTATO PIE WITH PECAN CRUNCH TOPPING Recipe

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This recipe for SWEET POTATO PIE WITH PECAN CRUNCH TOPPING is from A Heritage of Recipes by Nana and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. sweet potatoes, cooked and mashed
¼ c. margarine, softened
4 eggs
2 c. sugar
2 Tbsp. all purpose flour
1 tsp. cinnamon
1 tsp. salt
1 c. buttermilk
½ tsp. baking soda
1 Tbsp. vanilla
2 (9 inch) unbaked pie shells

PECAN CRUNCH TOPPING:
¼ c. margarine
2 c. pecans, chopped
1 c. brown sugar
Directions:
Directions:
Combine sweet potatoes, margarine and eggs, mixing well. In separate bowl, combine sugar, flour and salt. Stir into sweet potato mixture. Mix buttermilk and soda. Add to potato-sugar mixture and blend well. Stir in vanilla. Pour filling evenly into pie shells. Bake at 350 º , 60-70 minutes or until set. Spoon pecan crunch topping evenly over pies. Broil pies 5-7 inches from heat for approximately 2 minutes or until topping is golden and sugar is dissolved. Serve warm or cold.

PECAN CRUNCH TOPPING:
Heat butter in sauce pan over low heat until melted. Remove from heat. Stir in pecans and brown sugar.

 

 

 

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