OxfordPress.com

Quick sweet potato pie with honey-walnut topping

Quick sweet potato pie with honey-walnut topping

1 (15-ounce) can sweet potatoes, drained and mashed

1/3 cup light brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon canola oil

2 eggs

1/3 cup evaporated skimmed milk

1 teaspoon vanilla extract

Honey-walnut topping (see recipe)

Cookie crust (see recipe)

Preheat oven to 350 degrees. In mixing bowl, beat together sweet potatoes, brown sugar, cinnamon, canola oil and eggs. Gradually add milk, beating until creamy. Pour into cookie crust. Bake 40 to 45 minutes. When done, remove pie from oven and spread Topping over top. Return to oven and broil until topping is bubbly and golden brown.

Makes 1 pie

Honey-walnut topping

1/4 cup light brown sugar

1 tablespoon canola oil

2 tablespoon honey

3/4 cup coarsely chopped walnuts

In medium non-stick pot, combine brown sugar, canola oil and honey. Cook over low heat until sugar dissolves, stirring constantly. Add walnuts and stir until well-coated.

Cookie crust

1 cup all-purpose flour

1/2 cup confectioners' sugar

Dash salt

1/4 cup canola oil

1 egg

1 tablespoon milk

Sift flour, sugar and salt together into large bowl. In separate small bowl, whisk together canola oil, egg and milk. Pour liquid ingredients over dry ingredients and quickly stir together, just until combined. Spoon mixture into 9-inch pie plate and press onto bottom and up sides of plate. Add filling.