3 Sweet potatoes; cooked and
-mashed
1 tb Unsalted butter
2 Eggs
1 c Evaporated milk
3/4 c Light brown sugar
1/2 c Dark corn syrup
1 ts Vanilla extract
1/2 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Ground nutmeg; (I like to
-grind it
; fresh)
1/2 ts Salt
1 c Coarsely chopped pecans
TOPPING
1 pt Whipping cream
3 tb Confectioners’ sugar
Crust:
Use your favorite recipe or a ready-made crust. Place crust in lightly
greased pie tin.
Filling:
Whisk together 1 cup of sweet potatoes and 1 tablespoon butter. In a large
bowl beat two eggs until well mixed; add the sweet potatoes to the eggs. In
a separate bowl, mix together the evaporated milk, brown sugar, corn syrup,
vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato
mixture and mix well. Pour this combined mixture into the pie crust.
Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the
mixture, that’s OK). Bake at 375 degrees for 35-45 minutes (until tester
comes out clean). Let pie cool.
To make topping:
Whip cream until soft peaks form, then add confectioners’ sugar and
continue to whip until stiff peaks form. Use pastry tube with star tip to
decorate pie.
Joel Siegel
Yields
1 servings