(NAPSA)—Pecan pie doesn’t have to be just for special occasions. Try a twist on a favorite and serve it anytime. The next time you're entertaining or just want a comforting dessert that your family and friends will enjoy, try this recipe. This version is made with a sweet potato crust that should get people talking aroundthetable. Pecan Pie With Sweet Potato Crust Sweet Potato Crust: 1% cups Bruce’s Sweet Potato Pancake Mix 1 teaspoon ground cinnamon 4 tablespoonscold butter 4 tablespoons cold water PecanPie Filling: % cup butter % cup light corn syrup *” cup sugar % teaspoon salt 3 eggs, beaten 1 teaspoon vanilla 1% cups pecan halves To prepare crust, combine sweet potato pancake mix and cinnamon in a small mixing bowl. Cut in butter with a pastry blender until pieces are pea size. Sprinkle water over flour mixture one tablespoon at a time, stirring gently with a fork just until all crumbs are incorporated. Press dough into a ball and flatten slightly. Roll out on a lightly floured surface andfit into a 9-inch tart pan with removable bottom; trim edges. Place pan in freezer for 25 to 30 minutes. Meanwhile, preparefilling: Melt butter in a saucepan over low heat. Remove from heat and stir in corn syrup, sugar and salt and stir until sugar dissolves; cool slightly. Stir in eggs and vanilla and pour into crust. Arrange pecansin circles on top. Bake in a 325F. oven for 45 to 50 minutes or until pie is set. Cool on a wire rack. Makes8 servings. Here are a few facts that may makethe pie even morepleasing: The French created pecan pie after settling in New Orleans and being introduced to pecans by the Native Americans. e The nut-bearing pecan tree of the walnut family is classified as a species of hickory native to North America. Pecans are distinguished by their thin-shelled nuts with sweet kernels. Over 250 million pounds of pecans are harvested each year in Southern orchards. The first recipe for pecan pie dates back to 1925. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the Centerfor Science in the Public Interest. Sweet potatoes are fat-free, cholesterol-free, low in sodium and high infiber. Besides the great taste, sweet potatoes are a wonderful source of vitamins A, C and E. So not only can you enjoy this simple homemade dessert any- time of the year; you can feel good about serving it and eating it, knowing it’s been madea little healthier. What’s more, it stays fresh for a week and makesa ter- rific gift. For more healthy recipes, visit www.brucefoods.com.
