INGREDIENTS:
1 pie crust, unbaked (9 inch)
Filling:
1 large egg
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or margarine, softened 1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
Pecan Topping
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff Prepare pie shell;set aside
DIRECTIONS:
Make sweet potato filling: In med.
bowl, with electric mixer, beat 1 egg until frothy.
Add all the remaining filling ingredients; beat at med.
speed until the mixture is smooth, about 2 min.
Make pecan topping: In med.
bowl, with mixer, beat eggs until frothy.
Add sugar, corn syrup, melted butter, vanilla and cinnamon.
Beat at low speed just until mixture is well blended, about 1 min.
Stir in pecans.
Oven to 350 degrees.
To assemble: turn sweet potato filling unbaked pie shell, spreading evenly.
Pour pecan topping over top.
Bake 60-70 min., until set and knife inserted in center comes out clean.
Remove pie to rack to cool.
Just before serving, decorate with whipped cream.
Filed under: Pie Potato Recipes Sweet |
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