Friday, November 4, 2005

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

1 (9 inch) unbaked deep dish pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 large eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon Penzey's cinnamon (theirs is the best I've ever had).
1/2 teaspoon freshly grated nutmeg
1 and 1/4 teaspoon Penzey's Mexican vanilla
1/2 teaspoon salt
>1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F (190 degrees C). Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.

Serve with whipped cream to which a dab of hazelnut liquor has been whipped in with it or Dulce de Leche ice cream

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