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Sweet Potato And Pecan Pie
SWEET POTATO FILLING
1
/2 Pound Sweet potatoes
Drizzle of olive oil
Salt; to taste
Freshly−ground black pepper; to taste
Drizzle of molasses
1
1
1
3
1
1
1
Teaspoon Ground cinnamon
/2 Teaspoon Ground ginger
/2 Teaspoon Ground nutmeg
Eggs
−1/2 Cup Heavy cream
−1/2 Teaspoon Vanilla
Unbaked 10−inch deep−dish pie crust
PECAN TOPPING
1
4
1
1
1
1
1
−1/2 Cup Pecans
Eggs; beaten
/2 Cup Sugar
/2 Cup Light brown sugar
/4 Cup Steen's 100 Percent Pure Cane Syrup
/4 Cup Corn syrup
Pinch Salt
GARNISHES
1
1
Cup Whipped sweetened cream
/2 Cup Warm chocolate sauce
Several fresh mint sprigs
Shaker of powdered sugar
1
/2 Fat; 2 Other Carbohydrates
Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet
and drizzle with olive oil. Season the potatoes with salt and pepper and
place in the oven. Roast the sweet potatoes for 1 to 1 1/2 hours or until
the potatoes are fork tender. Remove the potatoes from the oven and cool.
Remove the skin from the sweet potatoes. In a mixing bowl, whisk the sweet
potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together.
Pour the filling into the unbaked pastry shell. Spread the pecan pieces
evenly over the sweet potato filling. In a mixing bowl, whisk the remaining
ingredients together. Pour the topping over the pecans. Bake for about 1
hour or until the filling and topping set. Cool for 10 minutes before
slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and
powdered sugar. This recipe yields 8 slices.
Sweet Potato And Pecan Pie
611
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