Caramelized pecan topping makes this special!
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- and mashed sweet potatoes: 2 cups (cooked)
- eggs: 2 piece
- white sugar: 0.75 cup
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.25 tsp
- ⅔ cups light cream: 1 piece
- butter: 3 Tbsp (softened)
- packed brown sugar: 0.66667 cup
- pecans: 0.66667 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
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Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
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Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
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Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
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Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
