Description
A traditional sweet potato pie with an indulgent topping makes the ultimate cozy treat.

Ingredients

• 1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup cooked and mashed fresh sweet potatoes
  
• 1/3 cup light brown sugar
  
• 1/2 teaspoon ground cinnamon
  
• 1 tablespoon canola oil
  
• 2 eggs
  
• 1/3 cup evaporated skimmed milk
  
• 1 teaspoon vanilla extract
  
• Honey-Walnut Topping
  
• 1/4 cup light brown sugar
  
• 1 tablespoon canola oil
  
• 2 tablespoon honey
  
• 3/4 cup coarsely chopped walnuts
  
• Cookie Crust
  
• 1 cup all-purpose flour
  
• 1/2 cup confectioners' sugar
  
• Dash salt
  
• 1/4 cup canola oil
  
• 1 egg
  
• 1 tablespoon milk

Preparation
Preheat oven to 350°F. In mixing bowl, beat together sweet potatoes, brown sugar, cinnamon, canola oil and eggs. Gradually add milk, beating until creamy. Pour into Cookie Crust. Bake 40 to 45 minutes, or until pie is set. When done, remove pie from oven and spread Honey-Walnut Topping evenly over top. Return to oven and broil until topping is bubbly and golden brown. Watch carefully.

Honey-Walnut Topping - This broiled honey nut topping is the perfect finish to the pie.

In medium non-stick pot, combine brown sugar, canola oil and honey. Cook over low heat until sugar dissolves, stirring constantly. Add walnuts and stir until well-coated.

Cookie Crust - No rolling required, and this recipe can be used for roll-out cookies too.

Sift flour, sugar and salt together into large bowl. In separate small bowl, whisk together canola oil, egg and milk. Pour liquid ingredients over dry ingredients and quickly stir together, just until combined. Spoon mixture into 9-inch pie plate and press onto bottom and up sides of plate. Add filling.

Note: Cookie crust may be baked unfilled at 350°F for 10 to 12 minutes.

Nutrition
no information available

Serves
Makes 1 pie

Variations
no information available