Sweet Potato Pecan Pie

1 9-inch pie shell; unbaked
1 cup cooked sweet potatoes
3 eggs
½ cup dark brown sugar; firmly packed
4 tablespoons unsalted butter
¾ cups half and half
½ teaspoon ginger
¼ teaspoon cinnamon
½ teaspoon sea salt
½ cup Pecan Valley Pecan Pieces
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 tablespoons brown sugar; firmly packed
Whipped Cream

1. Preheat oven to 350ºF.
2. Put the sweet potatoes through a vegetable ricer. Set aside.
3. Beat the eggs with the brown sugar, and butter until smooth and light.
Beat in the half and half, the sweet potatoes, ginger, cinnamon, salt and the pecans. Turn into the pastry shell.
4. Make the topping by beating 4 tablespoons butter, 4 tablespoons flour and 4 tablespoons brown sugar together. Sprinkle over pie filling.
5. Bake until the top is golden brown and the pie firm, about 40 minutes (a skewer inserted in the center of the pie should emerge clean.) Serve with slightly sweetened Whipped Cream.

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