Sweet Potato Pecan Pie

By davidgoodman

Ingredients

• 9 -inch unbaked pie shell
• 1/3 c. granulated white sugar
• 1/3 c. light brown sugar
• 1/4 tsp. salt
• 3/4 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/18 tsp. ground cloves
• 1 c. mashed sweet potatoes (cooked fresh sweet potatoes or canned in syrup)
• 2 eggs, well beaten
• 3/4 c. hot milk
• 1/2 c. light brown sugar
• 1/4 c. (1/2 stick) butter or margarine, softened
• 3/4 c. pecans, chopped medium fine

Details

Servings 6

Preparation

Step 1

Line a 9-inch pie plate with unbaked pastry. Set aside. Combine white and brown sugars, salt and spices in a mixing bowl. Blend in mashed sweet potatoes. Beat in eggs. Stir in hot milk. Pour into the unbaked pie shell. Bake 25 minutes in a preheated moderate oven (375 degrees F.). In the meantime, blend the 1/2 cup brown sugar with butter or margarine and pecans. Sprinkle over partially baked pie. Continue baking 30 minutes or until filling is firm in the center. Serve cold with whipped cream, if desired.