Sweet Potato And Pecan Pie Recipe - Cooking Index
Sweet Potato And Pecan Pie Recipe - Cooking Index
| 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 | 59ml | -- ¥ |
| 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 |
Preheat the oven to 375F.
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.