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Sweet Potato and Pecan Pie Recipe

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This recipe for Sweet Potato and Pecan Pie, by , is from Mom & Pops Kitchen and Then Some, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



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

Preheat oven 375. 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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