Shelly's Recipe

CAJUN SWEET POTATO PECAN PIE

Category: Pies - Fruit

1 unbaked 9 inch pie shell
1/2 cup chopped pecans

Filling
3 medium sweet potatoes, boiled, peeled and mashed
1/4 cup firmly packed dark brown sugar
2 tbsp sugar
1 tbsp butter
1 tbsp vanilla extract
1 large egg
1 tbsp heavy cream
1/4 tsp ground cinnamon
1 pinch nutmeg
1 pinch ground allspice

Topping
3/4 cup sugar
2 large eggs
3/4 cup dark corn syrup
1 tbsp butter, melted
1/2 tsp salt
Ground cinnamon
2 tsp vanilla extract
whipped cream

Preheat the oven to 300. Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cream, cinnamon, nutmeg, and allspice in a large mixing bowl. Beat with an electric mixer until well blended and smooth. Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top. In another large mixing bowl, prepare the topping. Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla. Stir until well blended and smooth. Scrape the mixture over the pecans. Bake until the pie is nicely browned, about 1 1/2 hours. Let cool completely on a wire rack and serve topped with whipped cream.