Wednesday, October 19, 2016

SWEET POTATO PECAN PIE

1 9-inch unbaked pie shell
1 lb sweet potatoes, cooked and peeled
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
Pecan topping (recipe below)

Preheat oven to 350 degrees.

In a large mixer bowl, beat the hot sweet potatoes with the butter until smooth. Add the milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour mixture into the pastry shell and bake at 350 degrees for 30 minutes. Remove from oven and spoon the following topping evenly over the top.

Pecan Topping:
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar
1 tbsp butter, melted
1/2 tsp maple flavoring
1 cup coarsely chopped pecans

Place all ingredients except pecans in a mixer bowl and mix together well. Stir in the pecans. Spoon mixture evenly over the top of the hot pie. Return to oven and bake another 20-25 minutes or until golden brown.

Garnish pie with whipped cream, if desired, when serving.

Note: File Photo

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