Sweet Potato Pie With Pecan Streusel Recipe - Cooking Index
Sweet Potato Pie With Pecan Streusel Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Butter - (3 sticks) - divided, and |
| At room temperature | ||
| 1 cup | 160g / 5.6oz | Light brown sugar - divided |
| 1 cup | 160g / 5.6oz | Riced cooked sweet potatoes |
| = (1 to 2 potatoes; baked are best) | ||
| 3 | Eggs - separated | |
| 3/4 cup | 177ml | Heavy cream |
| 1/4 teaspoon | 1.3ml | Kosher salt |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1/4 cup | 59ml | Bourbon |
| 1 | Partially baked 9" pie crust | |
| 1/4 cup | 15g / 0.5oz | Flour |
| 1/4 cup | 36g / 1.3oz | Chopped pecans |
Heat the oven to 375 degrees.
Cream 1 cup (2 sticks) of the butter with three-fourths cup brown sugar until light. Beat in the sweet potatoes, then the egg yolks and cream. Add the salt, cinnamon, ginger, nutmeg and cloves and mix well. Beat in the bourbon.
In a separate clean bowl, beat the egg whites until stiff. Add one-quarter of the whites to the sweet potato mixture and stir in well. Gently fold in the remaining whites. Pour into the pie crust.
Combine the remaining butter, the remaining one-fourth cup brown sugar, flour and pecans and beat until well mixed. Crumble the mixture evenly over the top of the filled pie.
Bake in the center of the oven until the top is golden brown and the filling is set, about 40 minutes. Cool completely before cutting.
This recipe yields 8 servings.
Each serving: 526 calories; 5 grams protein; 45 grams carbohydrates; 2 grams fiber; 35 grams fat; 18 grams saturated fat; 157 mg. cholesterol; 208 mg. sodium.
Source:
The Los Angeles Times, 11-19-2003
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