Saturday, October 25, 2008

Food Porn on Saturday!


Coconut-Pecan Sweet Potato Pie

Remember I was telling you about that amazing sweet potato dish I had at the Hall Reunion? Someone asked me to try to put it together and I did just that--but made a few changes. The idea is the same but I made it into a pie with a caramel oat nut crunch crust. I don't have a name for it. It's a Coconut-Pecan Sweet Potato Pie--we'll just call it that for now. I made it all just using the food processor--though I'm sure if I tried I could dirty up many more dishes.


Here's how I made it:

6 medium to medium-large sweet potatoes
1 and 1/2 sticks of unsalted butter
2 cups of quick oatmeal
1 cup of brown sugar
1 cup of plain sugar
pinch of salt
2 eggs
juice of 2 lemons
1 can of Duncan Hines Coconut-Pecan frosting/cake filling
1 and a half cups of sweetened angelflake coconut


1. On the night before making, bake 6 medium to medium-large sweet potatoes. Choose the sort with more orange-red color.

2. In your food processor, mix 1 stick of unsalted butter, 2 cups of quick oatmeal, 1/2 cup of brown sugar and 1/2 cup of plain sugar with a pinch of salt. Use 2/3rds of this mixture to press into the pie pan for the sugar crust. Set the other 1/3 aside.

3. Puree/Mix in the food processor 2 eggs, sweet potatoes, juice of 2 lemons, 1/2 cup brown sugar, white sugar to taste. (Mixture should be sweet--if you have a preferred sweet potato pie filling recipe--feel free to use that. There will be some left-over) Spread into pie pan, almost but not quite to the top--leave about a half to 3/8ths of an inch.

4. Pour the contents of 1 can of Duncan Hines Coconut-Pecan frosting/cake filling into a small bowl. (If you can't find this, it is the filling used in German Chocolate cake for the layers--you can find recipes for it and make it fairly simply. Getting the ready to use makes this an easy recipe, though) Mix into this 1 and a half cups of sweetened angelflake coconut. Then spread on top of the sweet potato mixture very gently.

5. Sprinkle with the remaining oat buttercrunch mixture. Dot generously with butter and bake in a 350 degree oven for 45 minutes.

Give this a try and I'll bet you'll want to use it for your Thanksgiving table. I'm sure it will freeze well so you can make this way ahead of time. This is a very rich dessert and it might help to serve it with some whipped cream. You may also garnish it with pecan halves for a festive look.

7 Comments:

  1. Mallow said...
    oh man, oh man... yummy yum!
    Loretta said...
    Oh!!! That looks so good. If I celebrate Thanksgiving this year I will make it. I think I just gained 2 lbs across my butt looking at the picture!
    kazari said...
    yep - my butt grew too.
    Margy Rydzynski said...
    Awwwoooooooo!!!!!

    That looks awesome!
    Tossing Pebbles in the Stream said...
    I didn't know you could goose up sweet potato pie and make it even yummier. When I was a minister of a church I never missed a ladies tea if I knew they were surving SPP.
    Mrs. Who said...
    Definitely trying it this Thanksgiving.
    Nancy said...
    diabetes be damned, I'm going to make this for Thanksgiving!

    yummmmmm

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