r . h
For an even simpler dessert, skip
the crust and make as traditional
candied “yams.” Cook the
potatoes in an oven-safe frying
pan as instructed below. Then
pop the pan in a 220°C oven for
15 minutes, stirring once.
Turn this humble vegetable into a treat: just add sugar. Here the classic
sweet side becomes a full-fledged dessert. The sweet potatoes are browned in butter and
sugar, then baked in a flaky walnut crust with lemon zest.
Candied Sweet Potato Pie
Cooking the sweet potatoes in a frying pan before
adding to the pie shell helps them caramelize.
caramelized and syrupy, stirring occasionally(take
care not to stir too often so the sweet potato slices can
brown and caramelize). Stir in walnuts, lemon peel,
and nutmeg. Turn off heat; cool.
3. Meanwhile, preheat oven to 230°C. Roll the Walnut
Pie Crust into a 12-inch circle. Fit into a 9-inch pie
plate. Trim crust and crimp as desired. Layer with
a double thickness of foil; and bake for 8 minutes.
Remove the foil; bake for 5 minutes more or until
golden. Reduce the oven to 220°C.
4. Carefully layer potatoes in pie crust (reserve syrup
left in a frying pan). Bake for 15 to 20 minutes more
or until crust is golden and sweet potatoes are tender.
Cool about 15 minutes.
5. Brush top of pie with reserved syrup. Serve with
whipped cream sprinkled with additional nutmeg.
Makes 8 servings.
Walnut Pie Crust In a large bowl combine 1 cup
all-purpose flour, 14 cup ground walnuts, and
14 tsp salt. Cut in 14 cup butter or shortening until pea-
size. Add 14 to 14 cup cold water, one tbsp at a time, mixing
with a fork until all is moistened. Chill 30 minutes.
340 cal, 18 gm fdt, 23 mg chol, 252 mg
sodium, 42 gm carb, 4 gmfibre, 4 gmpro.
recipe Walnut Pie Crust,
kg sweet potatoes, peeled and
sliced 14-inch thick
cup walnut halves
tsp ground nutmeg or
Whipped cream (optional)
1. Prepare Walnut Pie Crust; chill. Finely shred peel
from lemon. Set aside. Meanwhile, prepare candied
sweet potatoes. In a straight-sided, 12-inch frying pan
melt butter. Add sweet potatoes and stir to coat in
butter. Cook for 1 minute over medium heat.
2. Sprinkle with sugar and lift and fold potatoes to coat
and dissolve sugar. Cook 5 to 8 minutes more or until