1 pound sweet potatoes, chopped
1 cup low-fat, reduced-fat milk
3 tablespoons dried minced onion
1 teaspoon salt
3 tablespoons coarse sea salt
2 tablespoons butter, softened
1 egg, beaten
3 tablespoons all-purpose flour
5 tablespoons rum sauce
Heat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round baking dish. Mix together the noodles and salt, then divide between 9 cups. Stir in butter, egg and salt. Cook over medium heat, stirring frequently, until pastry is golden brown, about 15 minutes.
Meanwhile, heat oil in large skillet over medium heat. Stir in cooked sweet potatoes, onion and salt. Cook, stirring occasionally, until tender but not overly-brown. Stir in the butter mixture and rum sauce at medium speed until the noodles are heated through.
Roll out and shape squash and sweet potatoes into 1 inch balls. Fill pie shell with filling. Pour rum sauce over filling and spoon rum sauce over pie. Cover and refrigerate until serving.
This is the first pie i remember making....this pie was sooo easy!! I made it exactly according to the recipe and it set in no time at all. I actually used the last half of the squash, because there were only 2 squash leaves. If i were to make it again, I would add more salt and pepper, and think of something sweet to do with the last half, because as another reviewer noted, salt is not my favorite...
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