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March 21, 2013

Lori Brothers: Three simple steps to get your sleep back on track

(Continued)

NEW CASTLE —

Double decker

sweet potato pecan pie

Crust:

  • 8 graham crackers, finely crushed
  • 1 T. canola oil

Preheat oven to 325° F. Lightly spray 10" non-stick heavy-gauge springform pan with cooking spray. Mix crust ingredients together thoroughly and press firmly into bottom of pan. Bake 4-5 minutes. Cool on rack.

Sweet Potato Filling:

  • 2 1/2 C. steamed sweet potatoes, mashed until smooth
  • 1 1/2 C. soy milk or low fat evaporated milk
  • 1/4 C. brown sugar
  • 1/2 C. granulated sugar
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. ground nutmeg
  • 1/8 t. ground cloves
  • 4 egg whites

Raise oven temperature to 350°F. In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.

Pecan Filling:

  • 6 egg whites
  • 1/2 C. granulated sugar
  • 1/2 t. salt
  • 2 T. canola oil
  • 1 1/2 C. light corn syrup
  • 1 C. finely chopped fresh pecan halves
  • 1 T. vanilla extract

Combine first 5 ingredients in large bowl and beat until well combined. Stir in pecans and vanilla.

Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top. Bake for 50-60 minutes, until a knife inserted into the pie comes out clean. Cool on rack.

Makes 12-14 servings. Note: If you are watching your sugar intake you may want to skip the pecan filling and simply sprinkle the finely chopped pecans over the sweet potato pie after it is baked.

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