Pineapple Sweet Potato Pie
Ready In: 45 mins
Serves: 6-8
Ingredients
- 9 inches pastry shells, unbaked
- 2 cups cooked mashed sweet potatoes
- 2⁄3 cup brown sugar
- 1⁄4 cup half-and-half cream
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 1 (15 1/4ounce) can del monte pineapple slices in juice
- 1 teaspoon cornstarch
Directions
- Prepare pastry shell; set aside.
- Combine potatoes, sugar, half & half, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well.
- Pour into pastry shell.
- Bake at 425°F, 25 to 30 minutes; cool.
- Drain pineapple, reserving 1/2 cup juice. Dissolve cornstarch in reserved juice in a saucepan on your stovetop.
- Cook, stirring constantly, until thickened and translucent.
- Add remaining 1/2 teaspoon vanilla.
- This will be a topping for the pie.
- Arrange pineapple over pie.
- Spoon topping over fruit.
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