| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato Crust

1 1/2 pounds sweet potatoes, peeled and coarsely grated
3/4 teaspoon salt
2 1/2 tablespoons all-purpose flour
1/8 teaspoon nutmeg
1 tablespoon vegetable oil, plus more for brushing

1. Preheat the oven to 400*F (205*C).
2. In a colander set in the sink, combine the sweet potatoes and 3/4 teaspoon of salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and nutmeg; toss well.
3. Press the mixture into a generously oiled 9 to 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil.
4. Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.

Makes one 9 or 10-inch pie crust.