Sweet potato and pecan pie

Yield: 8 Servings

Measure Ingredient
½ pounds Sweet potatoes
\N \N Drizzle of olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Drizzle of molasses
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
3 \N Eggs
1½ cup Heavy cream
1½ teaspoon Vanilla
1 \N Unbaked 10-inch deep-dish pie crust
1½ cup Pecans
4 \N Eggs; beaten
½ cup Sugar
½ cup Light brown sugar
¼ cup Steen's 100 Percent Pure Cane Syrup
¼ cup Corn syrup
1 pinch Salt
1 cup Whipped sweetened cream
½ cup Warm chocolate sauce
\N \N Several fresh mint sprigs
\N \N Shaker of powdered sugar

SWEET POTATO FILLING

PECAN TOPPING

GARNISHES

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 1½ 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Emeril Lagasse

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