Sweet Potato Pecan Pie
Filling:
1 can sweet potato yams
1/4 c. brown sugar
1 egg, beaten heavily
2 tsp. sugar
1 Tbsp. butter
1 Tbsp. heavy cream
1 Tbsp. vanilla extract
1/8 tsp. nutmeg
1/8 tsp. allspice
1/4 tsp. ground cinnamon
1/4 tsp. salt
Syrup:
3/4 c. sugar
3/4 c. dark corn syrup
2 eggs
2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 Tbsp. butter
1 c. pecan halves
1 (8 inch) pie shell
Glaze Topping:
1/2 c. dry roasted pecans, chopped fine
1 c. water
1/2 c. brown sugar
1 tsp. vanilla extract
In a mixing bowl, combine all ingredients except pecans. Mix thoroughly with a
hand mixer at medium speed until syrup darkens. Stir in pecans and set aside.
For the syrup: In a mixing bowl, combine all ingredients except pecans and pie
shell. Mix thoroughly with a hand mixer at medium speed until syrup darkens.
Stir in pecans and set aside. Pour filling into the pie plate. Pour syrup over
top and bake at 325 until it will stand a fork test. Remove from the heat; set
aside and allow to cool.
For Glaze Topping: In a saucepan, combine water and sugar and bring to a boil.
Remove from the heat. Stir in vanilla; blend in pecans. Brush generously over
top of the pie. AUTHOR: TUDDLES |