Ingredients
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1 large egg
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1 1/2 cups fresh sweet potatoes, mashed cooked
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1/4 cup sugar
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2 tablespoons unsalted butter or 2 tablespoons margarine, softened
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/4 teaspoon cinnamon, ground
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1/8 teaspoon allspice, ground
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1/8 teaspoon nutmeg, ground
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2 large eggs
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1/2 cup sugar
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1/2 cup dark corn syrup
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2 tablespoons unsalted butter or 2 tablespoons margarine, melted
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1 teaspoon vanilla extract
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1 dash cinnamon, ground
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1 pie crust, unbaked (9 inch)
Instructions
- Prepare pie shell,set aside.
- Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
- Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
- Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
- Add sugar, corn syrup, melted butter, vanilla and cinnamon.
- Beat at low speed just until mixture is well blended, about 1 minute.
- Stir in pecans.
- Preheat oven to 350 degrees Fahrenheit.
- To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
- Pour pecan topping over top.
- Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
- Remove pie to rack to cool.
- Just before serving decorate with whipped cream.