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