Sweet Potato And Pecan Pie

Recipe Ingredients

		Sweet Potato Filling
1/2 lb	227g / 8oz	Sweet potatoes
		Drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Drizzle of 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 1/2 teaspoons	7.5ml	Vanilla
1		Unbaked 10-inch deep-dish pie crust
		Pecan Topping
1 1/2 cups	355ml	Pecans
4		Eggs - beaten
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Light brown sugar
1/4 cup	82g / 2.9oz	Steen's 100 Percent Pure Cane Syrup
1/4 cup	82g / 2.9oz	Corn syrup
1		Salt
		Garnishes
1 cup	237ml	Whipped sweetened cream
1/2 cup	118ml	Warm chocolate sauce
		Several fresh mint sprigs
		Shaker of powdered sugar

Recipe Instructions

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 1 1/2 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.

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

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