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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

SWEET POTATO & PECAN PIE WITH CINNAMON CREAM Recipe

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This recipe for SWEET POTATO & PECAN PIE WITH CINNAMON CREAM is from The Standley Family Cookbook, 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:  
TOPPING:
1 egg
3 Tbsp. dark corn syrup
3 Tbsp. light brown sugar (firmly packed)
1 Tbsp. butter (melted)
1 tsp. maple flavoring
1 c. chopped pecans



PIE:
1/4 c. butter
1 lb. (2 med.) sweet potatoes (baked, peeled and kept warm)
1 - 14 oz. can sweetened condensed milk
1 tsp. orange zest (grated)
1 tsp. vanilla
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. kosher salt
2 eggs
1 - 9" Unbaked pastry shell



CINNAMON CREAM:
1 c. heavy whipping cream
1/2 tsp. cinnamon
3 Tbsp. sugar
Directions:
Directions:
To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, butter and maple flavoring. Mix well. Stir in pecans and set aside. To make pie: preheat oven to 350º. In a large mixing bowl, beat warm sweet potatoes and butter until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs. Mix well. Pour into pastry shell. Bake for 30 minutes. Remove from oven and spoon topping evenly over the pie. Bake 20 to 25 minutes longer or until golden brown. Cool. To make cinnamon cream: In a medium size bowl over ice, whip heavy cream. Add cinnamon and sugar and whip to medium sized stiff peaks. Serve alongside pie.
Personal Notes:
Personal Notes:
From "Oprah Magazine 2004"

 

 

 

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