Sweet Potato and Pecan Pie
Sweet Potato and Pecan Pie
Submitted by : Val Moore
Location: Fort Pierce, Florida
1 pound of sweet potatoes
1 tablespoon olive oil
1/2 cup pure cane sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
5 large eggs
1/2 cup of heavy cream
1 and 1/2 teaspoons pure vanilla extract
1 unbaked 10 inch pie crust
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1 and 1/2 cups pecan pieces
1/2 cup firmly packed light brown sugar
1/2 cup light corn syrup
pinch of salt
Chocolate sauce
Whipped Cream
Powdered Sugar
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Preheat oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with the olive oil.
Bake until the are fork tender (about 1 and 1/2 hours). Cool, peel, and mash. In a large mixing bowl,
combine the potatoes, 1/4 of the pure cane sugar, spices, one of the eggs, the heavy cream, and 1/2 teaspoon
of vanilla. Mix well. Add filling to pie crust. Sprinkle pecan pieces over potato filling. In another
large mixing bowl, combine remaining 4 eggs, 1 tsp. vanilla, remaining sugars, corn syrup and salt. Stir
to blend. Pour over pecans. Bake until filling sets and pasty is nicely browned, about one hour. Remove
from oven and cool for 10 min. Before slicing to serve. Garnish with chocolate sauce, powdered sugar and
whipped cream.
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