1 Uncooked pecan pie shell
-(plain pie crust with
-ground pecans folded in)
2 c Mashed sweet potatoes
1 c Sugar
2 tb Steen’s 100 percent Pure
-Cane Syrup
1 tb Ground cinnamon
1 tb Vanilla
6 Eggs
1 c Heavy cream
2 tb Flour
Fresh sprigs of mint
Whipped cream in pastry bag
1 c Chocolate sauce in squeeze
-bottle
Powdered sugar
Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet
potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the
eggs, one at a time. Whisk in the cream and flour. Pour the filling into
the shell. Bake for about 45 minutes or until the pie is set. Place a piece
of the pie in the center of the plate. Garnish with pie with mint, whipped
cream, chocolate sauce and powdered sugar.
Yield: 8 servings
Yields
1 Servings
