Sweet Potato Pecan Pie

By á-58

Ingredients

• Pie
• 1 (9 inch) unbaked pie crust
• 2 cups cooked and mashed sweet potatoes
• 2 eggs
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 2/3 cups light cream
• Topping
• 3 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 2/3 cup chopped pecans

Preparation

Step 1

1 Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.

2 Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

3 Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.

4 To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.