Sweet Potato-Pecan Pie

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Sweet Potato-Pecan Pie Ingredients

1 Recipe flaky pie pastry *	1/2 ts Cinnamon, ground
FILLING	1/2 ts Nutmeg, grated
2 tb Butter, unsalted	1 ts Vanilla extract
1 c Sweet potato; cooked &	1/2 ts Salt
2 Egg; slightly beaten	1/2 c Corn syrup, dark
3/4 c Sugar, brown	1 c Evaporated milk
1/2 ts Ginger, ground	1 1/2 c Pecans; coarsely chopped
TOPPING	1/4 c Praline liqueur *OR*
1 pt Whipping cream	Pecan halves; soaked in
3 tb Sugar, confectioners

Instructions for Sweet Potato-Pecan Pie

TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom of pan; pat against side. Do not stretch pastry. Trim off and discard excess pastry. Flute edges, if desired, Refrigerate until ready to bake. TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add all remaining ingredients except pecans; blend well. TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack to room temperature before slicing. Prepare topping. To serve, top with topping. Top with pecan halves. Makes 8 servings. TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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