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Sweet Potato and Pecan Pie




Source of Recipe


Internet


List of Ingredients




1/2 pound sweet potatoes, scrubbed
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1/2 cup 100% Pure Cane Syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 unbaked 10-inch basic savory piecrust (recipe below)
1 1/2 cups pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
Pinch of salt
1/2 cup chocolate sauce, warmed slightly (recipe below)
1 cup sweetened whipped cream (recipe below)
Confectioners' sugar

Preheat the oven to 375 degrees F. Place the sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1 1/2 hours. Cool, peel, and mash.

In a large mixing bowl, combine the potatoes, the Steen's syrup, the spices, 1 of the eggs, and 1/2 teaspoon of the vanilla. Mix well.

Line a 10-inch deep-dish pie pan with the rolled-out pie dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling.

In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans. Bake until the filling sets and the pastry is nicely browned, about 1 hour. Remove from the oven and cool for 10 minutes before slicing to serve.

Garnish with chocolate sauce, whipped cream, and confectioners' sugar.

Yield: one 10-inch pie; 8 servings


Crust (Makes enough for one 10-inch crust)

3 1/4 cup bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed

Combine the flour and salt in a large mixing bowl. Add the lard or shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.


Chocolate Sauce

3/4 cup half-and-half
1 tablespoon unsalted butter
2 tablespoons light corn syrup
One 12-ounce bag semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half, butter, and corn syrup in a small, heavy saucepan over medium heat. Cook, stirring, until a thin paperlike skin appears on the top. Do not boil. Add the chocolate chips and vanilla and stir until the mixture is smooth. Remove from the heat and let cool. The sauce can be refrigerated in an airtight container for several days, but it must be returned to room temperature before using.

Yield: 1 1/2 cups


Sweetened Whipped Cream

2 cups heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar

Combine the heavy cream, vanilla, and sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form.

Yield: about 3 cups


Recipe