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Ingredients
- Topping:
- 1 egg
- 3 tablespoons dark corn syrup
- 3 tablespoons firmly packed light brown sugar
- 1 tablespoon margarine or butter, melted
- 1 teaspoon maple flavoring
- 1-cup pecan
- Pie:
- 1 lb (two medium) sweet potatoes
- 1/4 cup margarine or butter
- 1 (14oz) can sweetened condensed milk
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 eggs
- 1 (9-inch) unbaked pastry shell
Preparation
Step 1
1.To make topping: In small mixing bowl, combine egg, corn syrup, brown sugar, margarine or butter and flavoring; mix well. Stir in pecan and set aside.
2.To make pie: Preheat oven to 350. In a large mixing bowl, beat warm potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. 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.
3.To make cinnamon cream; in a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.
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