This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie.
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- unsalted butter: 2 Tbsp (melted)
- and mashed sweet potatoes: 1 cup (cooked)
- eggs: 2 piece (beaten)
- light brown sugar: 0.75 cup
- ground ginger: 0.5 tsp
- ground cinnamon: 0.5 tsp
- freshly grated nutmeg: 0.5 tsp
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- dark corn syrup: 0.5 cup
- evaporated milk: 1 cup
- ½ cups chopped pecans: 1 piece
- heavy whipping cream: 2 cups
- confectioners' sugar: 3 Tbsp
- hazelnut liqueur: 0.25 cup
- pecan halves: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
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Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
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Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
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Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
