Decadent Sweet Potato Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 or 3 medium sweet potatoes sliced |
1 1/2 cup(s) granulated sugar |
1/2 cup(s) brown sugar |
2 eggs litely beaten |
1 stick(s) butter melted |
3/4 cup(s) whipping cream |
1/2 teaspoon(s) ground nutmeg fresh ground is best |
1/2 teaspoon(s) cinnamon frest ground is best |
1/2 teaspoon(s) pumpkin pie spice |
1 teaspoon(s) pure vanilla |
1/4 teaspoon(s) salt |
1/2 cup(s) all-purpose flour |
1 cup(s) brown sugar |
1 pinch(s) salt |
1/2 stick(s) butter melted |
2/3 tp 1 cup(s) pecans chopped |
Directions:
1. Preheat oven to 350°.
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool & peel off skins.
3. Place potatoes in a large bowl; mash. Beat with mixer then carefully remove beaters and knock off the strings, mix again and remove strings. add granulated sugar, brown sugar, melted butter, spices & salt, add 1/2 cup cream - beat - Add eggs & vanillla; beat well. add more cream until consistancy is somewhat smooth but not loose or runny . Fill 9 pie crust.
4. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in melted butter. Add peacans. Sprinkle flour/sugar mixture evenly over potato mixture; make sure you have enough topping to totally cover the top.Adjust amounts of butter - sugar - peacans as needed. Bake at 350° for 45 to 55 minutes. cover with foil for first 1/2 hr. Use toothpick to test for doneness. It should come out dry.
5. * This can also be made as a casserole.
6. * * pie filling can be made ahead and put in fridge overnight. this way flavors are blended and you can taste and adjust sugar and spice brefore puting in pie crust.
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