Post by chief_cook2 on Apr 13, 2003 16:45:43 GMT -6
1 lb. sweet potatoes, scrubbed
1 tbsp. olive oil
Salt and freshly ground black pepper to taste
1/2 cup pure cane syrup
1 tsp. ground cinnamon
1/2 tsp. ginger
1/2 tsp. freshly grated nutmeg
5 large eggs
1/2 cup heavy cream
1-1/2 tsp. pure vanilla extract
1 unbaked 10-inch pie dough
1-1/2 cup pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
Pinch of salt
Preheat the oven to 375 degrees. 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, 1/4 cup of the pure cane
syrup, the spices, one of the eggs, the heavy cream, and ½ tsp. 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
tsp. vanilla, granulated sugar, brown sugar, remaining 1/4 cup syrup,
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 whipped cream or confectioner's sugar if desired.