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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Sweet Potato and Pecan Pie Recipe

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This recipe for Sweet Potato and Pecan Pie is from Mom & Pops Kitchen and Then Some, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sweet potato scrubbed and clean
1 tbsp. olive oil
salt and pepper
1/2 c. pure cane syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
5 large eggs
1/2 cup heavy cream
1 1/2 tsp. vanilla
1 10 inch unbaked pie shell
1 1/2 c. pecan pieces
1/2 c. sugar
1/2 c. light brown sugar
1/4 c. light corn syrup
Directions:
Directions:
Preheat oven 375º. place sweet potatoes on baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 1 to 1 1/2 hours until fork tender. Cool, peel and mash. In large bowl combine the potatoes, 1/4 c. pure cane syrup, the spices, one egg, heavy cream and 1/2 tsp. of vanilla. Mix well. Pour into pie shell. Spread pecan pieces evenly over the mix. In another large bowl, combine the remaining 4 eggs, 1 tsp. vanilla, sugar, brown sugar, 1/4 c. cane syrup, 1/4 c. light corn syrup and a pinch of salt. stir to blend. pour on top of pecans. Bake until filling sets and the shell is nicely brown; about one hour.
Remove from oven. Garnish with chocolate sauce, whipped cream and powdered sugar.

 

 

 

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