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Kitchen Express Orange-Sweet Potato Pie

Kitchen Express Orange-Sweet Potato Pie

Southern Living NOVEMBER 2009

  • Yield: Makes 8 servings
  • Prep time: 35 Minutes
  • Total: 4 Hours, 35 Minutes

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 1 tablespoon plain white cornmeal
  • 2 teaspoons chopped fresh rosemary
  • ORANGE SWEET POTATO FILLING:
  • 1 1/2 pounds sweet potatoes
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup evaporated milk
  • 3 tablespoons butter, melted
  • 2 teaspoons orange zest
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons vanilla extract

Preparation

1. Unroll piecrust on a lightly floured surface. Sprinkle with cornmeal and chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Chill 30 minutes.

2. Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).

3. Meanwhile, prepare Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.

4. Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into baked crust.

5. Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour).

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