Potatoes recipes

Sweet Potato And Pecan Pie

Course : Potatoes
Serves: 8 slices

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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 / Directions:

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.

Sweet Potato And Pecan Pie

Ingredients:

Preparation / Directions:

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