Sweet potato and pecan pie

8 Servings

Ingredients

Quantity Ingredient
½ pounds Sweet potatoes
Drizzle of olive oil
Salt; to taste
Freshly-ground black pepper; to taste
Drizzle of molasses
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
3 Eggs
1½ cup Heavy cream
1½ teaspoon Vanilla
1 Unbaked 10-inch deep-dish pie crust
1½ cup Pecans
4 Eggs; beaten
½ cup Sugar
½ cup Light brown sugar
¼ cup Steen's 100 Percent Pure Cane Syrup
¼ cup Corn syrup
1 pinch Salt
1 cup Whipped sweetened cream
½ cup Warm chocolate sauce
Several fresh mint sprigs
Shaker of powdered sugar

Directions

SWEET POTATO FILLING

PECAN TOPPING

GARNISHES

Preheat the oven to 375 degrees.

Place the sweet potatoes on a baking sheet and drizzle with olive oil.

Season the potatoes with salt and pepper and place in the oven. Roast the sweet potatoes for 1 to 1½ hours or until the potatoes are fork tender.

Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes.

In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing.

Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.

This recipe yields 8 slices.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Emeril Lagasse

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