Sweet Potato and Pecan Pie
| Yield: | 8 Servings |
| Categories: | Pies, Sweet Potatoes, Desserts |
| SWEET POTATO FILLING | ||
| 1/2 | lb | Sweet potatoes |
| Drizzle of olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Drizzle of molasses | ||
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground nutmeg |
| 3 | Eggs | |
| 1 1/2 | c | Heavy cream |
| 1 1/2 | ts | Vanilla |
| 1 | Unbaked 10-inch deep-dish pie crust | |
| PECAN TOPPING | ||
| 1 1/2 | c | Pecans |
| 4 | Eggs; beaten | |
| 1/2 | c | Sugar |
| 1/2 | c | Light brown sugar |
| 1/4 | c | Steen's 100 Percent Pure Cane Syrup |
| 1/4 | c | Corn syrup |
| 1 | pn | Salt |
| GARNISHES | ||
| 1 | c | Whipped sweetened cream |
| 1/2 | c | Warm chocolate sauce |
| Several fresh mint sprigs | ||
| Shaker of powdered sugar |
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