Verdict: If I’d actually followed the recipe it may have been better, but I combined recipes with one that mixed the pecans into the filling – not so good. The sweet potato pie filling flavor was amazing!
- Single Pie Crust recipe
- 2 T. butter, melted
- 1 c. cooked & mashed sweet potatoes
- 2 eggs, beaten
- 3/4 c. brown sugar
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 c. dark corn syrup
- 1 c. evaporated milk (I used cream)
- 1 1/2 c. coarsely chopped pecans
- 1 pint whipping cream, whipped with
- 1/4 c. praline liquor or Frangelico
- pecan halves
Prepare and roll out pie crust, line pan and flute edges. Refridgerate.
In a large owl stir butter into sweet potatoes. Add all remaining ingredients except pecans and mix well.
Pour sweet potato filling into pie pan , sprinkle chopped pecans on top.
Bake in a 375 degree oven until filling is set and a knife inserted into the cent comes out clean, 40-50 minutes.
Cool to room temperature. Top with whipped cream, and pecan halves.