Ingredients
| 3 | sweet potatoes, cooked and mashed | | 1 tbsp. | unsalted butter | | 2 | eggs | | 1 cup | evaporated milk | | 3/4 cup | light brown sugar | | 1/2 cup | corn syrup | | 1 tsp. | vanilla extract | | 1/2 tsp. | ground ginger | | 1/2 tsp. | cinnamon | | 1/2 tsp. | ground nutmeg -- I like to grind it fresh. | | 1/2 tsp. | salt | | 1 cup | pecans, chopped | | 1 pint | whipping cream | | 3 tbsp. | confectioners' sugar | | 1 | pie crust |
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Instructions
Place crust in lightly greased pie tin.
Filling: Whisk together 1 cup of sweet potatoes and 1 tbsp. butter. In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs. In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375°F for 35-45 minutes (until tester comes out clean). Let pie cool.
To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
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desserts, sweet potato pie, Thanksgiving