Sweet potato-pecan pie
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Sweet potato-pecan pie
  Sweet    Pie  
Last updated 6/12/2012 1:25:54 AM. Recipe ID 60052. Report a problem with this recipe.
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      Title: Sweet potato-pecan pie
 Categories: Pies
      Yield: 8 Servings
 
      1    Recipe flaky pie pastry *

MMMMM--------------------------FILLING-------------------------------
      2 tb Butter, unsalted
      1 c  Sweet potato; cooked &
           -mashed
      2    Egg; slightly beaten
    3/4 c  Sugar, brown
    1/2 ts Ginger, ground

MMMMM--------------------------TOPPING-------------------------------
      1 pt Whipping cream
      3 tb Sugar, confectioners
    1/2 ts Cinnamon, ground
    1/2 ts Nutmeg, grated
      1 ts Vanilla extract
    1/2 ts Salt
    1/2 c  Corn syrup, dark
      1 c  Evaporated milk
  1 1/2 c  Pecans; coarsely chopped
    1/4 c  Praline liqueur  *OR*
           Pecan halves; soaked in
           -Frangelico
 
  TO PREPARE PASTRY:  Prepare pastry and chill as directed in following
  recipe.  Preheat oven to 375F. On a lightly floured surface, roll out
  chilled pastry into a 1/16-inch-thick circle. Gently roll pastry
  around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry
  into bottom of pan; pat against side. Do not stretch pastry. Trim off
  and discard excess pastry.  Flute edges, if desired,  Refrigerate
  until ready to bake.
  
  TO PREPARE FILLING:  In a large bowl, stir butter into sweet
  potatoes. Add all remaining ingredients except pecans; blend well.
  
  TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
  sprinkle chopped pecans evenly over top. Bake in preheated oven until
  filling is set and a knife inserted into center comes out clean, 40
  to 45 minutes.  Cool in pan on a rack to room temperature before
  slicing. Prepare topping.  To serve, top with topping. Top with pecan
  halves. Makes
        8    servings.
  
  TO PREPARE TOPPING:  Combine cream, powdered sugar and liqueur in a
  large bowl.  Beat with an electric mixer until large, soft peaks form.
  Refrigerate, covered, until ready to serve.
 




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Recipe ID 60052 (Apr 03, 2005)

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