Sweet Potato & Pecan Crust

Ingredients

½ cup Sugar
¼ cup Salted Butter
1 cup Milk
1¼ tsp. Salt (divided)
2 large Sweet Potatoes
1 Egg
2 Tbsp. Harvest Vegetable Base
2 Tbsp. finely chopped Pecans
1 tsp. Vanilla Extract
½ cup Sugar
¼ cup Salted Butter
1 cup Milk
1¼ tsp. Salt (divided)
2 large Sweet Potatoes
1 Egg
2 Tbsp. Harvest Vegetable Base
2 Tbsp. finely chopped Pecans
1 tsp. Vanilla Extract

Instructions

(yields 3 lbs.)

Wash the sweet potatoes and cook in a pot with enough water to cover and one teaspoon salt. Boil until potatoes are fork tender. While the potatoes are cooking, simmer milk, ¼ teaspoon salt, butter, sugar & Vanilla Extract together. Peel skin from boiled sweet potatoes and mash. Blend milk mixture, No Added MSG Harvest Vegetable Base, egg and finely chopped pecans into mashed sweet potatoes .

To top Pot Pies with a Potato Crust:

After filling pre-baked bottom crust with Pot Pie filling of choice, spread a thin layer of the warm flavored Potato Crust over the entire pie. Bake at 375°F for 25-30 minutes or until potatoes are a golden brown and internal temperature reaches 165°F minimum. The filling has to be completely covered or the potato crust will fall into the filling while baking. Both the filling and the potato mixtures can be made in advance. However, the potato crusts spread easier when hot. We suggest you reheat the potato crust in a microwave if they are made in advance.