1 lb Sweet potatoes; scrubbed
1 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Steen’s 100% Pure Cane Syrup
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Freshly-grated nutmeg
5 lg Eggs
1 1/2 ts Pure vanilla extract
1 Unbaked 10″ Basic Savory Pie
-Crust; see * Note
1 1/2 c Pecan pieces
1/2 c Granulated sugar
1/2 c Light brown sugar -; (firmly
-packed)
1/4 c Light corn syrup
1 pn Salt
1 c Chocolate Sauce; warmed, see
-* Note
1 c Sweetened whipped cream
Confectioner’s sugar
* Note: See the “Basic Savory Pie Crust” and “Chocolate Sauce” recipes
which are included in this collection.
Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet
and drizzle with the olive oil. Season with salt and pepper. Bake until
they are fork tender, 1 to
1 1/2 hours. Cool, peel and mash. In a large mixing bowl, combine the
potatoes, the Steen’s syrup, the spices, 1 of the eggs, and 1/2 teaspoon of
the vanilla. Mix well. Line a 10-inch deep-dish pie pan with the rolled-out
Basic Savory Pie Crust dough, then pour the filling into the pastry shell.
Spread the pecan pieces evenly over the filling. In another large mixing
bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, sugar,
brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans.
Bake the pie until the filling sets and the pastry is nicely browned, about
1 hour. Remove from the oven and cool for 10 minutes before slicing to
serve. Garnish with Chocolate Sauce, whipped cream and confectioner’s
sugar. This recipe yields 8 servings.
Yields
8 servings