Candied Almond Sweet Potato Pie

Your family and guest will love this multiple-layered pie. Perfect for enjoying during the holidays.

Yield

8 servings

Crust Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated (white) sugar
3/4 cup shortening, chilled
5 tablespoons ice-cold water

Candied Almond Layer Ingredients

1/2 cup sliced almonds
2 tablespoons regular syrup
2 tablespoons packed brown sugar

Sweet Potato Layer Ingredients

1 1/4 cups mashed, baked sweet potato
2/3 cup granulated (white) sugar
1/4 cup regular syrup
3 large egg yolks
1/2 cup heavy cream
6 tablespoons shortening, melted
1/2 cup toasted sweet coconut, crumbled
1/2 cup toffee bits
1 teaspoon vanilla extract

Topping Ingredients

3 large egg whites
1/8 teaspoon salt
1 (7 ounce) jar marshmallow creme
additional toasted sweet coconut to sprinkle over top

Directions

For crust: In a large bowl, combine flour, salt and sugar. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-sized chunks. Sprinkle water over mixture, one tablespoon at a time; toss with a fork until dough will form a ball.

Divide dough as follows: 2/3 of dough for crust and 1/3 of dough for leaves around crust. Press dough to make 2 pancakes. Lightly flour surface and rolling pin. Roll larger pancake into a circle to fit a 9-inch pie plate. Fold dough into quarters and unfold and press into pie plate.

Roll remaining dough; cut leaves to place around outer crust, using ice water to attach. Cover crust with plastic wrap; place in refrigerator while preparing filling.

Candied almond layer: Spray a pie plate or shallow pan with no-stick cooking spray. Combine almonds, maple syrup and brown sugar in medium saucepan over medium-high heat. Stir gently until mixture comes to a full boil. Boil 1 minute. Turn out into prepared pie plate. Cool.

Sweet potato layer: Preheat oven to 350°F (177°C). Combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted shortening, toasted coconut, toffee bits and vanilla in medium bowl. Mix until well blended. Set aside.

Topping: In a medium bowl, beat salt and egg whites until soft peaks form. Add marshmallow creme gradually. Beat until stiff peaks form.

Crumble candied almond layer; sprinkle evenly over bottom of prepared crust. Gently pour sweet potato layer over first layer. Bake for 45 minutes.

Increase oven to 375°F (191°C). Spread topping over filling, covering completely to edge of pie. Bake for 8 to 10 minutes, until lightly browned. Sprinkle with additional toasted coconut and serve.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 55 minutes

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