Sweet Potato-pecan Pie

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 pie crust, unbaked (9 inch)
• 1 large egg
• 1 1/2 cups fresh sweet potatoes, mashed cooked
• 1/4 cup sugar
• 2 tablespoons unsalted butter or 2 tablespoons margarine, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon, ground
• 1/8 teaspoon allspice, ground
• 1/8 teaspoon nutmeg, ground
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
• 1 teaspoon vanilla extract
• 1 dash cinnamon, ground
• 1 cup pecan halves
• 1/2 cup heavy cream, whipped stiff

Recipe

• 1 prepare pie shell,set aside.
• 2 make sweet potato filling: in medium bowl, with electric mixer, beat 1 egg until frothy.
• 3 add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
• 4 make pecan topping: in medium bowl, with mixer, beat eggs until frothy.
• 5 add sugar, corn syrup, melted butter, vanilla and cinnamon.
• 6 beat at low speed just until mixture is well blended, about 1 minute.
• 7 stir in pecans.
• 8 preheat oven to 350 degrees fahrenheit.
• 9 to assemble: turn sweet potato filling into unbaked pie shell, spreading evenly.
• 10 pour pecan topping over top.
• 11 bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
• 12 remove pie to rack to cool.
• 13 just before serving decorate with whipped cream.