Sweet Potato and Pecan Pie with Cinnamon Cream

By miss5elements

Ingredients

• Topping:
• 1 egg
• 3 T dark corn syrup (?)
• 3 T firmly packed light brown sugar
• 1 T butter, melted
• 1 t maple flavoring
• 1 c chopped pecans
• Pie:
• 1 lb (2 medium) sweet potatoes, baled, peeled, and kept warm
• 1/4 c butter
• 1 14oz can sweetened condensed milk
• 1 t grated orange zest
• 1 t vanilla extract
• 1 t ground cinnamon
• 1 t ground nutmeg
• 1/4 t kosher salt
• 2 eggs
• 1 9" unbaked pastry shell
• Cinnamon cream:
• 1 c heavy cream
• 1/2 t cinnamon
• 3 T sugar

Details

Adapted from omag.com

Preparation

Step 1

To make topping:
1. In a small mixing bowl, combine egg, corn syrup, lt brown sugar, butter, and maple flavoring; mix well. Stir pecans and set aside.

To make pie:
2. Preheat oven to 350F. In a lg mixing bowl, beat warm sweet potatoes with butter until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

To make cinnamon cream:
3. In a medium sized bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium stiff peaks. Serve alongside pie.