This recipe can be easily adapted to any time of the year by
using canned sweet potatoes but if it is holiday time use fresh
sweet potatoes. Better yet use leftover sweet potatoes from
Thanksgiving dinner.
Sweet Potato Pie
Filling
2 Tbs Butter, softened
¼ Cup Brown Sugar, packed
1 Egg
1 Tbs Heavy Cream
1 Tbs Vanilla
1 Cup Sweet Potatoes, cooked and mashed, or 1 cup canned sweet
potatoes with syrup drained.
1/8 tsp Salt
¼ tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
Cream together butter, sugar and egg. When well blended add
cream, vanilla and sweet potatoes. Mix well then add salt,
cinnamon, allspice and nutmeg.
Fill pie shell and assemble syrup.
Pecan Syrup
¾ Cup Dark Brown Sugar, packed
¾ Cup Light Corn Syrup
3 eggs
2 Tbs Butter, melted
2 tsp Vanilla
1 Cup Pecan Halves
Combine the first 5 ingredients and stir well. Add the pecan
halves and pour over top of the pie filling.
Bake at 325° for 1½ hours or until a knife inserted in the
center comes out clean.
Pie Shell
1 ½ cups All-Purpose Flour
1 tsp Salt
½ tsp Baking Powder
½ cup Canola Oil
2 Tbs Milk
Mix all the ingredients together pour them into your pie pan
and use your fingers to press the mixture around the bottom and
sides of the pie pan.
About the author:
Shauna Hanus is a gourmet cook who has launched the Recipe of
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