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Sweet Potato Pie

Source of Recipe

PAPPADEAUX SEAFOOD KITCHEN


List of Ingredients

Makes 10 servings

Pie:
1 sweet potato (about 1 pound)
2 T. light brown sugar
2 T. granulated sugar
1 T. salted butter, melted
1/2 tsp. cinnamon
1 large egg
1 (10-inch) prepared pie crust
4 C. pecan halves

Syrup Mix:
1 C. dark corn syrup
3/4 C. granulated sugar
3/4 C. light brown sugar
2 T. unsalted butter, melted
1 T. vanilla extract
2 tsp. fresh lemon juice
Pinch salt
3 eggs







Recipe

To make the sweet potato mix: Prick sweet potato with a fork, wrap in plastic wrap and microwave for 10 minutes. (Or you can bake in a 350ºF oven for 1 hour.) Cool potato to room temperature and peel. In an electric mixer with a paddle attachment, combine sweet potato, brown sugar, granulated sugar, butter, cinnamon and egg. Mix on medium speed for 10 minutes and reserve.

To make the syrup mix: In an electric mixer with a whisk attachment, combine corn syrup, granulated sugar, brown sugar, butter, vanilla, lemon juice and salt. Mix on medium speed for 10 minutes. Add the eggs and whip for an additional 10 minutes on medium speed and reserve.

Preheat the oven to 250ºF. Line a 10-inch pie plate with pie crust. Spread a 1/4-inch thick layer of sweet potato mix across the bottom of the crust. Add pecan halves and pour pie syrup over pecans to just fill the shell (do not over-fill). Let the pie sit for 2 to 3 minutes to allow the syrup to settle. Bake for 2 hours, or until pie sets in the center. Remove from oven and cool at room temperature.

Per serving: 663 calories (percent of calories from fat, 55), 7 grams protein, 74 grams carbohydrates, 5 grams fiber, 41 grams fat, 87 milligrams cholesterol, 198 milligrams sodium.