Sweet Potato-Pecan Pie II
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 3 sweet potatoes, cooked and mashed
- 14.79 ml unsalted butter
- 2 eggs
- 236.59 ml evaporated milk
- 177.44 ml light brown sugar
- 118.29 ml dark corn syrup
- 4.92 ml vanilla extract
- 2.46 ml ground ginger
- 2.46 ml cinnamon
- 2.46 ml ground nutmeg (I like to grind it fresh.)
- 2.46 ml salt
- 236.59 ml pecans, chopped
- 473.19 ml whipping cream
- 44.37 ml confectioners' sugar
- 1 pie crust
directions
- Place crust in lightly greased pie tin.
- Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
- butter.
- In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
- In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
- Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
- To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
- Use pastry tube with star tip to decorate pie.
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