Recipe of the Week
Sweet Potato-Pecan Pie
Courtesy of
Beverly Rossman
Ingredients
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9-in. unbaked pie shell |
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First Layer 1 cup mashed sweet potatoes 1/4 cup brown sugar 2 tablespoons sugar 1 egg, beaten 1 tablespoon heavy cream 1 tablespoon unsalted butter, softened 1 tablespoon vanilla 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg |
Second Layer 3/4 cup sugar 3/4 cup dark brown sugar 2 eggs, beaten 1-1/2 tablespoon unsalted butter, melted 2 teaspoons vanilla Dash of salt Dash of ground cinnamon |
Method
Toast pecans in microwave for 3 minutes. Stir half way thru and watch closely because they burn easily.
Preheat oven to 325 degrees.
In large bowl of electric mixer, combine ingredients for First Layer; beat on medium speed for 2-3 minutes. Spoon into pie shell. Top with pecans.
In small bowl of electric mixer, combine ingredients for Second Layer. Mix on low speed about 1 minute. Pour over pecans.
Bake for 45 minutes or until knife inserted in center of pie comes out clean.
