Ingredients:
3 sweet potatoes, cooked and mashed
1 tablespoon unsalted butter
2 eggs
1 cup evaporated milk
3/4 cup light brown sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg ( I like to grind it fresh.)
1/2 teaspoon salt
1 cup pecans, chopped
1 pint whipping cream
3 tablespoons confectioners’ sugar
1 pie crusts
Directions:
Place crust in lightly greased pie tin.
Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
butter.
In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that’s OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
To make topping: Whip cream until soft peaks form, then add confectioners’ sugar and continue to whip until stiff peaks form.
Use pastry tube with star tip to decorate pie.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.