SWEETPOTATO RECIPES RECIPES

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
• Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
• In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.