Helen's Sweet Potato Pecan "Presidential" Pie

By augusj

Ingredients

• For the sweet potato bottom layer:
• 1 un-baked 9 inch pie shell
• 1 cup sugar
• 1/4 tsp Cinnamon
• 1 1/2 cups Cooked and Mashed Fresh Sweet potatoes
• 1/2 cup Evaporated milk
• 1/2 tsp salt
• 2 eggs
• 1/2 stick solid butter (4 tablespoons),
• 1 tbsp Vanilla
• For the pecan top layer:
• 1 tbsp Butter (melted),
• 1/2 cup Sugar,
• 1/2 cup White corn syrup,
• 1 extra large egg (beaten),
• 1 tsp Vanilla,
• 1/8 tsp Salt,
• 1 rounded cup of Chopped pecans

Preparation

Step 1

Place all sweet potato ingredients in mixer bowl and blend for about one minute.

Spread evenly on bottom of 9 inch pie shell.

Wait to put sweet potato pie filling in pie shell until the pecan filling is prepared.

In medium bowl, mix butter, sugar, syrup and egg together (by hand).

Add all other ingredients and stir until blended. Stir in pecans and mix well.

Carefully spoon pecan filling over top of sweet potato filling.

Bake in pre-heated oven at 350 degrees for 45 to 55 minutes until filling is set.

To Dress Pie Top:
After pie has cooled, put ½ cup of plain cooked sweet potato in middle of pie and decorate with whipped cream topping around sweet potato and top with three whole pecans.