Sweet potato and pecan pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Sweet potatoes |
| Drizzle of olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Drizzle of molasses | ||
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| 3 | Eggs | |
| 1½ | cup | Heavy cream |
| 1½ | teaspoon | Vanilla |
| 1 | Unbaked 10-inch deep-dish pie crust | |
| 1½ | cup | Pecans |
| 4 | 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 |
| Several fresh mint sprigs | ||
| Shaker of powdered sugar | ||
Directions
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