Sweet Potato and Pecan Pie (Emeril Lagasse) |
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Prep Time: 140 Minutes Cook Time: 60 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Ingredients:
1/2 pound sweet potatoes |
drizzle of olive oil |
salt and pepper |
drizzle of molasses |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
3 eggs |
1 1/2 cups heavy cream |
1 1/2 teaspoons vanilla |
1 unbaked 10-inch deep dish pie crust |
1 1/2 cups pecans |
4 eggs, beaten |
1/2 cup sugar |
1/2 cup light brown sugar |
1/4 cup steen's 100 percent pure cane syrup |
1/4 cup corn syrup |
pinch of salt |
1 cup whipped sweetened cream |
1/2 cup warm chocolate sauce |
several fresh mint sprigs |
shaker of powdered sugar |
Directions:
1. 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.
2. 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.
3. 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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