Sweet-Potato-Pecan Pie

"I have a 'stragglers Thanksgiving' -- that's what I call it -- at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."

Courses: Dessert, Pies
Serves: 8 people

Recipe Ingredients

1		Frozen deep-dish pie crust - thawed, and
		Pierced all over with fork
1		Yam - pierced with fork
		= (red-skinned sweet potato)
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
2 tablespoons	30ml	Unsalted butter - (1/4 stick) - melted
1 tablespoon	15ml	Vanilla extract
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Salt
3/4 cup	246g / 8.7oz	Light corn syrup
2 cups	396g / 13oz	Eggs (large)
1 cup	146g / 5.1oz	Pecan halves - (abt 4 oz)

Recipe Instructions

Preheat oven to 400 degrees. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350 degrees.

Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash.

Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.