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Hot Bottom Carolina Sweet Potato Pie




Source of Recipe


Biker Billy


List of Ingredients




1 9-inch pie shell
3 large sweet potatoes, scrubbed
½ cup (1 stick) butter, melted
¼ cup unsalted shelled sunflower seeds
¼ cup walnuts chopped
¼ cup honey, heated to liquid
1 teaspoon cayenne pepper
¾ cup packed light brown sugar
½ cup granulated sugar
2 large eggs, beaten
¼ cup half and half
1 teaspoon cinnamon
1 ¼ teaspoon ground nutmeg
¼ cup vanilla syrup
3 walnut halves


Recipe



1. Refrigerate pie-crust while making the filing.
2. Bring a large pot of lightly salted water to a boil. Add sweet potatoes, reduce heat to medium, cook until tender (approx. 30 minutes). Drain and cool.
3. Peel sweet potatoes. Beat with an electric mixer on medium speed until smooth. Measure out 3 generous cups of mashed sweet potatoes (save any extra for another use) set aside.
4. Pre-heat oven to 400F. Uncover pie shell. Brush the interior with some of the melted butter. Add sunflower seeds and chopped walnuts to the warm honey and stir in the cayenne. Sprinkle ¼ cup of the brown sugar evenly over the bottom of the pie shell. Spread the honey mixture over the bottom of the shell. Bake until set (approx 15 min).
5. Using an electric mixer on low speed mix mashed sweet potatoes, the remaining butter, ½ cup brown sugar, granulated sugar, eggs, half-and-half, cinnamon, nutmeg, and vanilla syrup until smooth. Spread the filling in the partially baked pie shell.
6. Reduce the oven to 375F and bake until knife inserted in the center comes out clean, about 1 ½ hours. During the last 15 minutes, place 3 walnut halves on the top of the pie. Let cool completely on a wire cake rack.