Sweet Potato-Pecan Pie

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Sweet Potato-Pecan Pie Ingredients

1 lb Sweet potatoes; scrubbed	1 Unbaked 10" Basic Savory Pie
1 tb Olive oil	1 1/2 c Pecan pieces
Salt; to taste	1/2 c Granulated sugar
Freshly-ground black pepper;	1/2 c Light brown sugar -; (firmly
1 ts Ground cinnamon	1/4 c Light corn syrup
1/2 ts Ground ginger	1 pn Salt
1/2 ts Freshly-grated nutmeg	1 c Chocolate Sauce; warmed, see
5 lg Eggs	1 c Sweetened whipped cream
1 1/2 ts Pure vanilla extract

Instructions for Sweet Potato-Pecan Pie

* 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 Steens 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 confectioners sugar. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERILS TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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