Sweet Potato Pecan Pie with Cinnamon Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One large, baked sweet potato-a cousin of the yam, but richer in vitamins A and C-should yield a little more than 1 cup puree. Bake until soft (about 45 minutes), remove skin, and mash with a potato masher until smooth. Prep: 20 minutes, Cook: 50 minutes. Ingredients:
1 (9-inch) frozen unbaked pie shell |
1 cup sweet potatoes, mashed |
2 tablespoons light brown sugar |
2 large egg yolks |
1 tablespoon unsalted butter, softened |
1 tablespoon whipping cream |
1 1/2 teaspoons vanilla extract, divided |
1/4 plus 1/8 teaspoon ground cinnamon |
1/4 teaspoon kosher salt |
1/8 teaspoon ground nutmeg |
1 cup pecans, chopped |
1/2 cup pecans, halved |
1/4 cup granulated sugar |
2 large eggs |
3/4 cup light corn syrup |
1 1/2 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350°.
2. Combine sweet potato and next 4 ingredients in a large bowl. Add 1/2 teaspoon vanilla and next 3 ingredients; stir until smooth and completely combined. Spread in an even layer in bottom of shell. Add chopped pecans evenly over sweet potato mixture. Lay pecan halves flat in a circle around perimeter.
3. Combine granulated sugar and 2 large eggs in a separate bowl; whisk until well blended. Whisk in corn syrup, melted butter, and remaining 1 teaspoon vanilla. Pour mixture slowly over pecan layer. Do not overfill. (You may have excess.)
4. Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Cinnamon Ice Cream.
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