Sweet Potato Pie I

Recipe Ingredients

1		Prepared 9-inch pie crust - unbaked
2 cups	474ml	Roasted Molasses Sweet Potatoes - skins removed, see * Note
2/3 cup	157ml	Dark molasses
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground nutmeg
3		Eggs
1 1/2 cups	355ml	Heavy cream
1 teaspoon	5ml	Vanilla
1/2 cup	73g / 2.6oz	Pecan pieces - chopped
		Whipped cream - in pastry bag
1 cup	237ml	Chocolate sauce - in squeeze bottle
		Fresh mint sprigs
		Powdered sugar - in shaker

Recipe Instructions

* Note: See the "Sweet Molasses Ham With Roasted Molasses Sweet Potatoes" recipe which is included in this collection.

Preheat the oven to 375 degrees.

In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and vanilla together. Pour the filling into the unbaked pastry shell. Sprinkle the top of the pie with the pecan pieces. Cover the edges of the crust with aluminum foil. Bake the pie for 25 minutes. Remove the foil and continue to bake for 25 minutes or until the center is set.

Cool the pie for about 5 minutes before slicing. Place a slice of pie in the center of the plate. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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