Shelly's Recipe

SWEET POTATO PECAN PIE

Category: Pies - Cream and Custard

1 unbaked 9-inch pie crust
1 cup cooked mashed sweet potatoes (room temperature or cold) (The sweet potatoes must be baked not boiled.)
2 tbsp melted butter
2 eggs, beaten
3/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1-1/2 tsp vanilla extract
1/2 cup dark corn syrup
1 cup evaporated milk
1-1/2 to 1-3/4 cups pecan halves
1 pint heavy (35%) whipping cream
3 to 4 tbsp sifted confectioners sugar
1-1/2 tsp pure vanilla extract
1/3 cup chopped pecans

Preheat oven to 375. Fit the pastry into a 9-inch pie plate then refrigerate until ready to use.

In a bowl beat the sweet potato puree with the next 9 ingredients until thoroughly blended. Pour into prepared pie crust. Top evenly with the pecan halves. Bake 40-45 minutes in a preheated oven or until a knife inserted in the middle comes out clean; cool to room temperature.

In a bowl beat whipping cream until slightly thickened; add in confectioners sugar and vanilla, then continue beating until soft peaks form. Top the cooled pie with the whipped cream. Sprinkle chopped pecans over the top of the whipped cream.