Sliced Sweet Potato Pie
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 2 1/2 pounds small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
- 1/2 cup granulated sugar
- 2 (4- x 1-inch) orange peel strips
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon loosely packed orange zest
- 1/2 teaspoon table salt
- Preheat oven to 375u0b0. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender.
- Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid.
- Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel.
- Bake at 375u0b0 for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely.
potatoes, granulated sugar, brown sugar, flour, pumpkin pie spice, orange zest, salt
Taken from www.myrecipes.com/recipe/sliced-sweet-potato-pie (may not work)