Average Rating: 0TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 8 servings.Ingredients
- 1 cup quick-cooking oats
- 3/4 cup packed dark brown sugar
- 3/4 cup self-rising flour
- 1/2 cup butter, melted
- 2/3 cup chopped walnuts
FILLING: - 2 medium sweet potatoes (about 8 ounces each)
- 2 large eggs, lightly beaten
- 1/2 cup packed dark brown sugar
- 1/2 cup butter, melted
- 1/4 cup self-rising flour
- 2 tablespoons bourbon
- Sweetened whipped cream
Instructions
- 1. Preheat oven to 325°. Mix first four ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack.
- 2. Stir walnuts into remaining oat mixture. Reserve for topping.
- 3. For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly.
- 4. Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust.
- 5. Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.
Nutrition Facts
1 piece: 570 calories, 31g fat (16g saturated fat), 108mg cholesterol, 403mg sodium, 67g carbohydrate (40g sugars, 4g fiber), 7g protein.