Sweet potato pie (emeril)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Uncooked pecan pie shell (plain pie crust with ground pecans folded in) | |
| 2 | cups | Mashed sweet potatoes |
| 1 | cup | Sugar |
| 2 | tablespoons | Steen's 100 percent Pure Cane Syrup |
| 1 | tablespoon | Ground cinnamon |
| 1 | tablespoon | Vanilla |
| 6 | Eggs | |
| 1 | cup | Heavy cream |
| 2 | tablespoons | Flour |
| Fresh sprigs of mint | ||
| Whipped cream in pastry bag | ||
| 1 | cup | Chocolate sauce in squeeze bottle |
| Powdered sugar | ||
Directions
Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the eggs, one at a time. Whisk in the cream and flour. Pour the filling into the shell. Bake for about 45 minutes or until the pie is set. Place a piece of the pie in the center of the plate. Garnish with pie with mint, whipped cream, chocolate sauce and powdered sugar.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE2434 From: Meg Antczak <meginny@...> Date: Wed, 4 Dec 1996 07:57:46 -0500