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Sweet Potato Pecan Pie
Jon Davies
Print Recipe
Course
Dessert
Cuisine
American
Ingredients
½
Pound
sweet potatoes
Olive oil
1
Tablespoon
molasses
½
Teaspoon
ground ginger
½
Teaspoon
ground nutmeg
3
Eggs
1 ½
Cups
heavy cream
1 ½
Teaspoon
vanilla
10
” unbaked pie shell
1½
cups
pecan pieces
4
eggs
½
Cup
granulated sugar
½
Cup
dark brown sugar
¼
Cup
cane syrup
¼
Cup
light corn syrup
Pinch
salt
Instructions
Preheat oven to 350°. Roast. Brush sweet potatoes with olive oil. Roast for one hour until tender. Let cool. Peel. Place sweet potatoes in bowl.
Add the next six ingredients (molasses, ginger, nutmeg, eggs, cream and vanilla).
Whisk until smooth. Pour into unbaked 10” pie shell
Spread 1½ cups pecan pieces
In separate bowl, whisk together eggs, sugars, syrups and salt. Pour over pecans.
Bake pie at 375° for one hour until filling sets.
Garnish with fresh whipped cream and shaved chocolate.
Keyword
Thanksgiving