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“This tasty pie will surprise your guests, who will have no idea how well pineapple and sweet potatoes go together. If sweet potatoes are hard to find, substitute 1 can (16 oz.) pumpkin instead.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pastry shell; set aside.
  2. Combine potatoes, sugar, half & half, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well.
  3. Pour into pastry shell.
  4. Bake at 425°F, 25 to 30 minutes; cool.
  5. Drain pineapple, reserving 1/2 cup juice. Dissolve cornstarch in reserved juice in a saucepan on your stovetop.
  6. Cook, stirring constantly, until thickened and translucent.
  7. Add remaining 1/2 teaspoon vanilla.
  8. This will be a topping for the pie.
  9. Arrange pineapple over pie.
  10. Spoon topping over fruit.

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