MAKE PECANS: Heat oven to 300 degrees. Brush a baking sheet with butter. Whisk egg white with salt until foamy. Whisk in sugar and cinnamon. Stir in pecans. Spread on baking sheet. Bake until pecans are lightly browned 30 min. Let cool. RAISE oven temp to 425 degrees. Roll out pie dough into an 11" round. Fit into a pie plate. Trim and crimp edges. Bake until firm 10 min. Reduce oven temp to 375 degrees. Bake until crust is lightly browned 7 min.
MAKE FILLING: Reduce oven temp to 350 degrees. Peel sweet potatoes, cut into chunks. Place in a pot, add salt and cover with water. Bring to a boil, cook until potatoes are soft. Drain, transfer to a bowl. Beat potatoes until smooth. Mix in butter, sugar, cinnamon, nutmeg, and cloves. Beat in cream and eggs. Spoon into crust. Bake until done 70 min. Arrange pecans over top. Cool before SERVING
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|Serving Size: 1 Recipe (1705g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2266 (50%)|
|Amt Per Serving||% DV|
|Total Fat 251.8g||336 %|
|Saturated Fat 73.2g||366 %|
|Monounsaturated Fat 114.2g|
|Polyunsanturated Fat 50.7g|
|Cholesterol 279.4mg||86 %|
|Sodium 42670mg||1471 %|
|Potassium 3492.6mg||92 %|
|Total Carbohydrate 562.4g||165 %|
|Dietary Fiber 34.2g||137 %|
|Sugars, other 528.2g|
|Protein 44.5g||64 %|
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Calories per serving: 4503
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