Candied Sweet Potatoes and Amish Sugar Cream Pie

Thanksgiving Recipes
Side Dish:: Candied Sweet Potatoes
Dessert:: Amish Sugar Cream Pie

It’s time to start thinking about what you’ll be serving over the upcoming Holidays and I’m here to help you.  These are two of my favorite recipes; one a dessert and one a side dish.

In both cases I substituted Country Crock for butter with great results but you can certainly use butter instead if you prefer.

Candied Sweet Potatoes

Ingredients:

2 pounds sweet potatoes or yams {about 6 medium}

1/2 cup packed brown sugar

1/2 cup Country Crock {or butter}

3 tablespoons water

1/4 teaspoon salt

1.  Start with cooked sweet potatoes.  Once they have been cooked and allowed to cool, slide off the skin and cut into 1/2 inch slices.

2.  In a large skillet mix the brown sugar, Country Crock, water and salt.

3.  Cook over medium heat stirring constantly until bubbly and smooth.

4.  Add sweet potato slices flipping once and heating through.

Amish Sugar Cream Pie

Ingredients:

1/4 cup packed brown sugar

1/4 cup cornstarch

3/4 cup sugar

1/4 teaspoon salt

2-1/2 cups half-and-half

1/2 cup Country Crock {or butter}

1 teaspoon vanilla extract

Cinnamon for garnish {optional}

10-inch pie crust ~ baked

Preheat oven to 325°

1.  In a medium-size pot whisk together the brown sugar and cornstarch until no lumps remain.

2.  In another pot, whisk together the sugar and salt.  Once thoroughly mixed, add the half-and-half and stir well.  Bring this mixture just to a boil, stirring occasionally.  Remove from heat.

3.  Gradually add the sugar, salt, and half-and-half mixture to the brown sugar and cornstarch mixture.  Whisk until smooth.  Add the Country Crock and return to heat whisking constantly until thick and bubbly.

4.  Remove from heat and stir in vanilla extract.

5.  Pour your mixture into your pre-baked pie crust and sprinkle with cinnamon if desired.

Bake at 325° for 20 minutes until golden brown on the top.  The pie filling will be jiggly {not fully set} when you remove it from the oven but will firm up as it cools.

Allow to cool completely before serving.  Serves 10 to 12.