Sweet potato-pecan pie #2

8 servings

Ingredients

Quantity Ingredient
1.00 pounds sweet potatoes; scrubbed
1.00 tablespoon olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup steen's 100% pure cane syrup
1.00 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly-grated nutmeg
5.00 large eggs
1½ teaspoon pure vanilla extract
1.00 unbaked 10 basic savory pie crust; see * note
1½ cup pecan pieces
½ cup granulated sugar
½ cup light brown sugar -; (firmly packed)
¼ cup light corn syrup
1.00 pinch salt
1.00 cup chocolate sauce; warmed, see * note
1.00 cup sweetened whipped cream
1 confectioner's sugar

Directions

* 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 1½ hours. Cool, peel and mash. In a large mixing bowl, combine the potatoes, the Steen's syrup, the spices, 1 of the eggs, and ½ 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 confectioner's sugar. This recipe yields 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site -

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

10-24-1998

Recipe by: Emeril Lagasse

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