Sweet Potato Pecan Pie

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

Directions Heat the oven to 400°F (200°C). Baking sweet potatoes fork-tender takes 40–50 minutes. Cool until manageable.  

Peel and mash sweet potatoes. If required, strain to remove lumps. Lightly beat eggs. Mix eggs and sweet potatoes. Mix in sugar, salt, cinnamon, ginger, and cloves. Add cream. Fill pie shell.  

Bake pie for 45–55 minutes in preheated oven until knife inserted halfway between center and edge comes out clean. Cool thoroughly on rack.  

Make caramelized pecan topping. Cream butter or margarine, brown sugar, and pecans. Drop spoonfuls over cooled pie to cover. Broil 5 inches below heat for 3 minutes until mixture bubbles. Be careful—too long cooking can turn the top syrupy. To cool on rack.  

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