Quick Sweet Potato Pie with Honey Walnut Topping

Courtesy of CanolaInfo

Servings: 8
Prep Time: 20 Min.
Cook Time: 50 Min.

* 1 c. all purpose flour
* 1/2 c. icing sugar
* dash salt
* 1/4 c. canola oil
* 1 egg
* 1 Tbsp. milk

Filling:
* 1 (15 oz.) can sweet potatoes drained and mashed, or 1 c. fresh mashed sweet potatoes
* 1/3 c. brown sugar
* 1/2 tsp. ground cinnamon
* 1 Tbsp. canola oil
* 2 egg
* 1/3 c. evaporated skim milk
* 1 tsp. vanilla

Topping:
* 1/4 c. light brown sugar
* 1 Tbsp. canola oil
* 2 Tbsp. honey
* 3/4 c. coarsely chopped walnuts

1. For the cookie crust, sift flour, icing sugar and salt together into a large bowl.
2. In separate small bowl, whisk together canola oil, egg and milk. Pour liquid ingredients over dry ingredients and quickly stir ingredients together, just until combined.
3. Spoon mixture into a 9-in. pie plate and press mixture onto the bottom and up the sides of the pie plate.
4. Preheat oven to 350°F. In a mixing bowl, beat together sweet potatoes, brown sugar, cinnamon, canola oil, and eggs. Gradually add milk and vanilla, beating until creamy.
5. Pour into the partially baked cookie crust. Bake for 40 to 45 mins., or until the pie is set.
6. Make Honey Walnut Topping: In a medium non-stick pot, combine brown sugar, canola oil and honey. Cook over low heat until sugar dissolves, stirring constantly. Add walnuts and stir until well-coated.
7. When done, remove pie from the oven and spread the Honey Walnut Topping evenly over top. Return to oven and broil until topping is bubbly and golden brown. Watch carefully.

*Note: Cookie crust may be baked unfilled at 350°F for 10 to 12 mins.

Calories: 390;   Total Fat: 20g;   Saturated Fat: 2g;   Cholesterol: 80mg;   Total Carbs: 49g;   Fiber: 2g;   Protein: 8g;   Sodium: 95mg;