Sweet Potato Pecan Pie

A sweet potato pie recipe with pecans, spices, bourbon or orange juice, and other ingredients.

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:

Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside.

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.

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