Ingredients:
1 pie crusts, unbaked ( 9 inch)
1 large eggs
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff
Directions:
Prepare pie shell,set aside.
Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
Add sugar, corn syrup, melted butter, vanilla and cinnamon.
Beat at low speed just until mixture is well blended, about 1 minute.
Stir in pecans.
Preheat oven to 350 degrees Fahrenheit.
To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
Pour pecan topping over top.
Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
Remove pie to rack to cool.
Just before serving decorate with whipped cream.
Servings: 12
Time preparation: 75 min.
Time total: 75 min.