LOCATION: Recipes >> Pies >> Sweet Potato 21
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Sweet Potato 21
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Sweet Potato Pecan Pie
Makes 8 servings
10 inch pie crust
4 egg yolks
3/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspon vanilla
2 tablespoons fresh lemon juice
2 cups cooked mashed sweet potatoes
1/4 cup heavy cream
1 egg
3/4 cup light brown sugar, packed
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup coarse chopped pecans
Blind-bake pie crust in 375F oven for 15 minutes.
Beat egg yolks and brown sugar until creamy. Stir in cinnamon,
nutmeg, vanilla and lemon juice. Beat in sweet potatoes until
smooth. Mix in cream.
Pour filling into partially baked crust. Bake at 325F for 20
minutes.
Whisk egg, brown sugar, melted butter, and vanilla until smooth.
Stir in pecans.
After filling has baked 20 minutes, pour pecan mixture over pie.
Bake until topping is set, about 30 minutes. Cool. Serve at room
temperature.
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