Sweet Potato Pie Recipes >
| Recipe via Meal-Master (tm) v8.02
Title: Sweet Potato Pecan Pie
Categories: Pies
Yield: 8 servings
1 Recipe flaky pie pastry *
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2 tablespoons of butter, unsalted
1 cup of sweet potato; cooked & mashed
2 Egg; slightly beaten
3/4 cup of sugar, brown
1/2 teaspoon of ginger, ground
MMMMM--------------------------TOPPING-------------------------------
1 pint of whipping cream
3 tablespoons of sugar, confectioners
1/2 teaspoon of cinnamon, ground
1/2 teaspoon of nutmeg, grated
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1/2 cup of corn syrup, dark
1 cup of evaporated milk
1 1/2 cup of pecans; coarsely chopped
1/4 cup of praline liqueur *OR* Pecan halves; soaked in -Frangelico
TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375ºF. On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom of pan; pat against side. Do not stretch pastry. Trim off and discard excess pastry. Flute edges, if desired, Refrigerate until ready to bake.
TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add all remaining ingredients except pecans; blend well.
TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack to room temperature before slicing. Prepare topping. To serve, top with topping. Top with pecan halves. Makes 8 servings.
TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.
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