Sweet Potato Pie (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1 uncooked pecan pie shell (plain pie crust with ground pecans folded in) |
2 cups mashed sweet potatoes |
1 cup sugar |
2 tablespoons steen's 100 percent pure cane syrup |
1 tablespoon ground cinnamon |
1 tablespoon vanilla |
6 eggs |
1 cup heavy cream |
2 tablespoons flour |
fresh sprigs of mint |
whipped cream in pastry bag |
1 cup chocolate sauce in squeeze bottle |
powdered sugar |
Directions:
1. Preheat the oven to 375 degrees F. In a mixing bowl, whisk the mashed sweet potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the eggs, one at a time. Whisk in the cream and flour. Pour the filling into the shell. Bake for about 45 minutes or until the pie is set. Place a piece of the pie in the center of the plate. Garnish with pie with mint, whipped cream, chocolate sauce and powdered sugar.
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