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    Sweet Potato Pecan Pie


    Source of Recipe


    "Nana" to Bubbe & Alex

    1 Pastry-lined pie shell
    2 cups cooked, peeled sweet potatoes
    4 ounces (1/2 cup) unsalted butter
    1/2 cup heavy cream
    1/2 cup light brown sugar, packed
    2 large eggs, slightly beaten
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    dash salt
    2 tablespoons brandy, bourbon, or orange juice
    1/2 cup dark corn syrup
    1 cup pecan halves

    Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside. Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes. Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer,or until a toothpick inserted in center comes out clean.Serve with whipped cream or whipped topping
 

 

 

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