Yield: 8 Servings
|Drizzle of olive oil
|Salt; to taste
|Freshly-ground black pepper; to taste
|Drizzle of molasses
|Unbaked 10-inch deep-dish pie crust
|Light brown sugar
|Steen's 100 Percent Pure Cane Syrup
|Whipped sweetened cream
|Warm chocolate sauce
|Several fresh mint sprigs
|Shaker of powdered sugar
SWEET POTATO FILLING
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@...
Recipe by: Emeril Lagasse