Sweet Potato And Pecan Pie
Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 8 slices
 

Ingredients:

=== sweet potato filling ===
1/2 pound sweet potatoes
1 dash drizzle of olive oil
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 dash drizzle of molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla
1 crust unbaked 10-inch deep-dish pie crust
=== pecan topping ===
1 1/2 cups pecans
4 large eggs -- beaten
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup steens 100 percent pure cane syrup
1/4 cup corn syrup
1 dash salt
=== garnishes ===
1 cup whipped sweetened cream
1/2 cup warm chocolate sauce
1 bunch several fresh mint sprigs
1 tablespoons shaker of powdered sugar
 

Preparation:

Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven. Roast the sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender. Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.