Be the first to Cook Time: 1 hour
Ingredients:
- 1 pastry-lined pie shell
- 2 cups cooked, peeled sweet potatoes
- 4 ounces (1/2 cup) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup light brown sugar, packed
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- dash salt
- 2 tablespoons brandy, bourbon, or orange juice
- 1/2 cup dark corn syrup
- 1 cup pecan halves
Preparation:
Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes.
Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.
Serve with whipped cream or whipped topping.
Sweet Potato Cake
Sweet Potato Pudding II
Sweet Potato Pudding III
Crunchy Sweet Potato Pie
Sweet Potato Layer Cake
Sweet Potato Cake, Bread Machine
Sweet Potato Pudding
Sweet Potato Pie
Sweet Potato Pone
Easy Sweet Potato Cobbler
Sweet Potato Cobbler
Sweet Potato Cheesecake
Sweet Potato Desserts
Sweet Potato Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
