SWEET POTATO FILLING
1/2 lb Sweet potatoes
Drizzle of olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
Drizzle of molasses
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
3 Eggs
1 1/2 c Heavy cream
1 1/2 ts Vanilla
1 Unbaked 10-inch deep-dish
-pie crust
PECAN TOPPING
1 1/2 c Pecans
4 Eggs; beaten
1/2 c Sugar
1/2 c Light brown sugar
1/4 c Steen’s 100 Percent Pure
-Cane Syrup
1/4 c Corn syrup
1 pn Salt
GARNISHES
1 c Whipped sweetened cream
1/2 c Warm chocolate sauce
Several fresh mint sprigs
Shaker of powdered sugar
Preheat the oven to 375 degrees.
Place the sweet potatoes on a baking sheet and drizzle with olive oil.
Season the potatoes with salt and pepper and place in the oven. Roast the
sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender.
Remove the potatoes from the oven and cool. Remove the skin from the sweet
potatoes.
In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream
and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry
shell. Spread the pecan pieces evenly over the sweet potato filling. In a
mixing bowl, whisk the remaining ingredients together. Pour the topping
over the pecans. Bake for about 1 hour or until the filling and topping
set. Cool for 10 minutes before slicing.
Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and
powdered sugar.
This recipe yields 8 slices.
Yields
8 Servings
