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Sweet Potato & Pecan Pie with Cinnamon Cream

Source of Recipe


O, The Oprah Magazine (November, 2004)






List of Ingredients



• -- Topping --
  
• 1 egg
  
• 3 Tbsp dark corn syrup
  
• 3 Tbsp firmly packed light brown sugar
  
• 1 Tbsp butter or margarine, melted
  
• 1 tsp maple flavoring
  
• 1 cup chopped pecans
  
• .
  
• -- Pie --
  
• 1 lb. (2 medium) sweet potatoes, baked, peeled, and kept warm
  
• 1/4 cup butter or margarine
  
• 1 (14-ounce) can sweetened condensed milk
  
• 1 tsp grated orange zest
  
• 1 tsp vanilla extract
  
• 1 tsp ground cinnamon
  
• 1 tsp ground nutmeg
  
• 1/4 tsp kosher salt
  
• 2 eggs
  
• 1 (9-inch) unbaked pastry shell
  
• .
  
• -- Cinnamon Cream --
  
• 1 cup heavy cream
  
• 1/2 tsp cinnamon
  
• 3 Tbsp sugar
  






Instructions



1. To make topping:
   In a small mixing bowl, combine egg, corn syrup, light brown sugar, butter and maple flavoring; mix well. Stir in pecans and set aside.
   
   
2. To make pie:
   Preheat oven to 350° F. In a large mixing bowl, beat warm sweet potatoes with butter until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.
   
   
3. To make cinnamon cream:
   In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.
   
   Makes 10 servings.