Pie-O-Neer Pecan-Oat Pie w/Sweet Potatoes

Contributed by Kathy Knapp, Pie Lady of Pie Town

(Makes 2 pies)

2 unbaked pie shells

Pecan-Oat Mixture

1 cup butter (2 sticks), room temperature

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. cloves

1 cup light Karo Syrup*

1 cup dark Karo Syrup*

6 eggs

1 cup old-fashioned oats

2 cups pecan pieces, toasted

Sweet Potato Layer

2 Medium Sweet Potatoes, Baked & Peeled

1/2 cup heavy cream, more or less

sprinkle of nutmeg, to taste

Heat oven to 425. Mash sweet potatoes w/cream and nutmeg. Should resemble mashed potato texture. Spread in bottom of pie shell, fill shell 1/2 full. Bake for 20-25 minutes, ’til potatoes start to brown.

In the meantime, cream together sugar and butter. Mix in spices. Add syrups and mix well. One at a time, gently blend in eggs. Do NOT whip. Stir in oats.

Cover hot sweet potato layer w/pecan pieces, saving back a sprinkle for the top.

Pour Pecan-Oat mixture on top of hot sweet potatoes and finish baking for 30-35 minutes at 350. Cover pie shell rim w/aluminum foil or pie crust shield if it starts to get too dark. Can be a little jiggly in center, but should be golden brown.

Remember, the most important ingredient is L.O.V.E.

* You can use all light or dark syrup. End result will be lighter or darker in color.

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