Saturday, November 5, 2011

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie


1 (9 inch) unbaked pie crust

2 tablespoons unsalted butter, melted

1 cup cooked and mashed sweet


2 eggs, beaten

3/4 cup light brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup dark corn syrup

1 cup evaporated milk

1 1/2 cups chopped pecans

2 cups heavy whipping cream

3 tablespoons confectioners' sugar

1/4 cup hazelnut liqueur

1/4 cup pecan halves



Preheat oven to 375 degrees F (190 degrees C).


Prepare dough for one 9 inch pie. Refrigerate until ready to bake.


Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.


Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.


Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

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