1 pie pastry
FILLING:
2 tablespoons unsalted butter
1 cup cooked and mashed sweet potato
2 egg, slightly beaten
3/4 cup brown sugar
1/2 teaspoon ground ginger
TOPPING:
1 pint whipping cream
3 tablespoons confectioner's sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups coarsely chopped pecans
1/4 cup praline liqueur or pecan halves soaked in frangelico
Servings: 8
1. TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom of pan; pat against side. Do not stretch pastry. Trim off and discard excess pastry. Flute edges, if desired, Refrigerate until ready to bake.
2. TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add all remaining ingredients except pecans; blend well.
3. TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack to room temperature before slicing. Prepare topping. To serve, top with topping. Top with pecan halves. Makes 8 servings.
4. TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.
FILLING:
2 tablespoons unsalted butter
1 cup cooked and mashed sweet potato
2 egg, slightly beaten
3/4 cup brown sugar
1/2 teaspoon ground ginger
TOPPING:
1 pint whipping cream
3 tablespoons confectioner's sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups coarsely chopped pecans
1/4 cup praline liqueur or pecan halves soaked in frangelico
Servings: 8
1. TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom of pan; pat against side. Do not stretch pastry. Trim off and discard excess pastry. Flute edges, if desired, Refrigerate until ready to bake.
2. TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add all remaining ingredients except pecans; blend well.
3. TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack to room temperature before slicing. Prepare topping. To serve, top with topping. Top with pecan halves. Makes 8 servings.
4. TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.
