Macadamia & Coconut Topping for Sweet Potato Pie
Rose Mary Mogan
I had roasted 4 rather large sweet potatoes, thinking it was enough to make @ least 2 deep dish pies.
I ended up having about 1 and a half, so I baked it as usual, but decided I needed something to finish filling the pie crust with.
This was my solution. It is not a praline topping, nor is it coconut pecan, but it does sort of remind you of a cross between the two.
I had no idea how it would turn out, but was rather surprised at the outcome. It tasted quite tasty. See what you think
1 largecan evaporated milk
3/4 cbrown sugar packed
1/4 call purpose flour or wondra
1/2 cmacadamia nuts, chopped
1/3 ccups chopped pecans
1 tspvanilla extract
3/4-1 cshredded unsweetened coconut
How to Make Macadamia & Coconut Topping for Sweet Potato Pie
- Add milk butter to a small sauce pan. In a small bowl Mix brown sugar with flour, and pour into liquid. Heat slowly over low heat till butter melts and mixture begins to thicken.