Sweet Potato and Pecan Pie

Total Time:
3 hr 20 min
Prep:
2 hr 20 min
Inactive Prep:
--
Cook:
1 hr
Yield:
8 slices

Ingredients

FOR THE SWEET POTATO FILLING:
FOR THE PECAN TOPPING:
GARNISHES:
  • 1 cup whipped sweetened cream
  • 1/2 cup warm chocolate sauce
  • Several fresh mint sprigs
  • Shaker of powdered sugar

Directions

Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven.
Roast the sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender. Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes.
In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.

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