Description
Caramelized pecan topping makes this special!
Ingredients
- 1 (9 inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 eggs
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups light cream
- 3 tablespoons butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender
- 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed
- straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar
- salt
- cinnamon
- ginger
- and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes
- or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine
- brown sugar
- and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble
- about 3 minutes. Watch carefully
- if cooked too long
- top will turn syrupy. Cool on rack.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 8