Sweet Potato And Pecan Pie

Course :	Potatoes
From:	HungryMonster.com
Serves:	8 slices

Ingredients:

		=== sweet potato filling ===
1/2	pound	sweet potatoes
1	dash	drizzle of olive oil
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1	dash	drizzle of molasses
1	teaspoon	ground cinnamon
1/2	teaspoon	ground ginger
1/2	teaspoon	ground nutmeg
3	large	eggs
1 1/2	cups	heavy cream
1 1/2	teaspoons	vanilla
1	crust	unbaked 10-inch deep-dish pie crust
		=== pecan topping ===
1 1/2	cups	pecans
4	large	eggs -- beaten
1/2	cup	sugar
1/2	cup	light brown sugar
1/4	cup	steens 100 percent pure cane syrup
1/4	cup	corn syrup
1	dash	salt
		=== garnishes ===
1	cup	whipped sweetened cream
1/2	cup	warm chocolate sauce
1	bunch	several fresh mint sprigs
1	tablespoons	shaker of powdered sugar

Preparation:

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.