This potato pie is baked with a sweet almond topping.
Ingredients
- ½ cups mashed sweet potatoes: 2 piece
- ⅔ cups evaporated milk: 1 piece
- light brown sugar: 1 cup
- butter: 0.5 cup (softened)
- eggs: 2 piece (beaten)
- ground cinnamon: 1 tsp
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- unbaked pie crust: 1 piece (9 inch)
- all-purpose flour: 0.5 cup
- light brown sugar: 0.5 cup
- ground cinnamon: 0.5 tsp
- ground ginger: 0.25 tsp
- ground mace: 0.25 tsp
- butter: 0.25 pound
- ½ cups sliced almonds: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
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Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
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Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.
